Duck and mango salad

Ingredients

• 2 duck breasts
• 1 tbsp sunflower oil
• 125g (4½oz) mangetout, sliced
• 2 sticks of celery, sliced
• 12 cherry tomatoes, halved
• 1 mango, peeled and flesh cubed

• 2tbsp Kikkoman Naturally Brewed Soy Sauce
• 1tbsp sunflower oil
• Juice of 1 lime
• tsp honey
• Salt and pepper

Method

Grill or dry fry the duck breasts for 6 minutes on each side on a high heat until the skin is golden brown and crisp.

Heat the sunflower oil in a wok or frying pan, add the mangetout and celery and stir fry for 3 minutes. Add the cherry tomato halves and mango cubes and stir fry for a further 2 minutes.

Drain the duck breasts, remove the skin if preferred, and slice very thinly with a sharp knife.

Pile the duck slices, mangetout, celery, cherry tomato halves and mango cubes on a serving platter.

Whisk the dressing ingredients together and pour over. Toss lightly and serve at once.