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.

  • 35 mins preparation
  • Serves 4
  • Print


Duck and mango salad
  • 2 tablespoon tamarind puree
  • 1 teaspoon soy sauce
  • 2 teaspoon finely grated fresh ginger
  • 1 tablespoon grated palm sugar
  • 1/2 teaspoon ground cumin
  • 1 large red chilli, seeded, finely sliced
  • 1 whole chinese roasted duck
  • 2 medium (850g) ripe mangoes
  • 1 large bunch watercress, leaves picked
  • 250 gram macadamias, roughly chopped


Duck and mango salad
  • 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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