Duck And Mango Salad

Name: Duck And Mango Salad
Ingredients: 1 None chinese barbecued duck; 2 None English cucumbers; 10 cups tat soi or pak choi, trimmed; 2 cups bean sprouts; 2 None mangoes, peeled, stoned removed and thinly sliced; 2/3 cup cashews, toasted; None None store bought Chinese pancakes, to serve (optional); None None Mango dressing; 1/4 cup mango nectar; 1/4 cup olive oil; 2 tsp brown sugar; 1 None long red chili, deseeded and finely chopped

12 ingredients

3 steps

Ingredients

1 None chinese barbecued duck
2 None English cucumbers
10 cups tat soi or pak choi, trimmed
2 cups bean sprouts
2 None mangoes, peeled, stoned removed and thinly sliced
2/3 cup cashews, toasted
None None store bought Chinese pancakes, to serve (optional)
None None Mango dressing
1/4 cup mango nectar
1/4 cup olive oil
2 tsp brown sugar
1 None long red chili, deseeded and finely chopped

Directions

1

Remove skin and flesh from duck, discarding bones. Shred the duck meat and skin. Using a vegetable peeler, slice cucumbers into ribbons.
2

In a large bowl, combine duck, cucumber, tat soi or pak choi, sprouts, mango and cashews. To make dressing combine the mango nectar, olive oil, brown sugar, and chili in a small bowl and whisk together. Season to taste.
3

Drizzle dressing over salad. Toss gently. Serve duck salad wrapped in warmed pancakes, if desired.