Duck, Mango & Watercress Salad

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A refreshing and spicy salad with fresh mango and peppers. A salty & spicy dressing gives it quite a punch.

Ingredients

1 mango
peeled and chopped in small chunks
1 red pepper (or other bright colour)
sliced in thin strips
2 spring onions
sliced in thin disks
large bunch watercress
roughly chopped
2 duck breasts
skin off
salt & pepper
rice
** for the dressing **
60 ml chicken stock
I use a single cube for 60ml
4 tbsp light soy sauce
1 tbsp Worcestershire sauce
1 tsp Tabasco sauce
½ tsp Chinese 5-spice powder

Directions

  1. Cook the rice per instructions or in a rice cooker.
  2. Spray the skinless duck breasts with cooking spray & season the duck breasts well with salt & pepper. Place on a grill rack under a preheated medium-hot grill for 8-10 minutes on each side or until cooked to your liking. Remove from the grill, cover with foil and allow to rest for 10 minutes.
  3. Meanwhile, peel, stone and cut the mangoes into thin slices and place in a large bowl with the spring onions, red pepper and watercress. Toss to mix well.
  4. Make your salad dressing by boiling 60ml of water and crumble your stock tablet into this. Add the soy sauce, Worcestershire sauce, tabasco and Chinese 5 spice to this. Stir well and mix it through your salad.
  5. To serve, divide rice over 2 plates add the salad on top of this. Thinly slice the duck and place on top of the salad.