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Categories:
duck breasts Spice powder sunflower oil dressing lime fish sauce soy sauce clear honey Salad baby greens mango bean sprouts green onions mint leaves sesame seeds
Viewed: 42 - Published at: 3 years agoIngredients
- 450 g skinless boneless duck breasts
- 1 teaspoon Chinese five spice powder
- 1 teaspoon sunflower oil
- FOR THE DRESSING
- 1 lime, juice of
- 1 teaspoon Thai fish sauce
- 1 tablespoon soy sauce
- 2 teaspoons clear honey
- FOR THE SALAD
- 80 g mixed baby greens
- 1 small mango, skinned. stoned and cut into matchsticks
- 100 g bean sprouts
- 4 green onions, shredded
- fresh mint leaves
- toasted sesame seeds, to garnish
Method
- Cut the duck into 1cm wide strips and mix with the five spice. Heat the oil in a wok and, when hot, add the duck strips and stir fry for exactly 2 minutes until nicely browned but still a little pink in the centre.
- Transfer to a large bowl and stir in the lime juice, fish sauce, soy sauce and clear honey. Set aside to cool to room temperature.
- To serve place the salad leaves in a large serving bowl and toss with the mango, bean sprouts and duck with dressing. Scatter over the shredded onions, mint and sesame seeds and serve.
