Duck and mango salad

This delicious salad makes the perfect Summer dish for a warm evening with friends and family. Packed full of juicy mango, tender duck meat and fresh Asian greens, this flavoursome dish will delight all your guests.

  • 20 mins preparation
  • Serves 4
  • Print


Duck and mango salad
  • 1 chinese barbecued duck
  • 2 lebanese cucumbers
  • 500 gram tat soi, trimmed
  • 1 cup bean sprouts
  • 2 mangoes, thinly sliced
  • 1/2 cup cashews, toasted
  • bought chinese pancakes, to serve
Mango dressing
  • 1/4 cup mango nectar
  • 1/4 cup olive oil
  • 2 teaspoon brown sugar
  • 1 long red chilli, finely chopped


Duck and mango salad
  • 1
    Remove skin and flesh from duck, discarding bones. Shred duck meat and skin.
  • 2
    Using a vegetable peeler, slice cucumbers into ribbons.
  • 3
    In a large bowl, combine duck, cucumber, tat soi, sprouts, mango and cashews.
  • 4
    To make dressing: In a small jug, whisk all ingredients together. Season to taste.
  • 5
    Drizzle dressing over salad. Toss gently. Serve duck salad wrapped in warmed pancakes, if desired.


Tat soi, also called spinach mustard, is an Asian variety of greens that can be found in specialist supermarkets. If tat soi is not available, use a packet of mixed Asian greens.

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