Quick & Easy

Duck and mango salad

The spices of chilli, ginger and cumin contrast against sweet mango in this fresh duck salad, perfect for lunch or a starter at a dinner party.
Duck and mango saladAustralian Women's Weekly



1.Place tamarind puree in a large bowl with the soy sauce, ginger, palm sugar and cumin. Stir to combine, then add the sliced chilli.
2.Remove the skin from the duck, scraping away any excess fat. Cut the skin into thin strips with kitchen scissors. Put the skin strips on a baking tray and briefly cook under a hot grill until crisp. Remove and place on paper towel to drain off any fat.
3.Pull the meat from the duck and shred, then add it to the bowl with the tamarind dressing.
4.Remove the flesh from the mangoes and thinly slice into strips.
5.To serve, combine the sliced mango, watercress, macadamias and shredded duck meat, and gently toss together.

Not suitable to freeze or microwave.


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