Kikkoman UK - 100% natural Soy Sauce from Japan

Ingredients

2 duck breasts
1tbsp sunflower oil
125g/4 1/2oz mangetout, sliced
2 sticks of celery, sliced
12 cherry tomatoes, halved
1 mango, peeled and flesh cubed
Dressing:
2tbsp Kikkoman Naturally Brewed Soy Sauce
1tbsp sunflower oil
Juice of 1 lime
tsp honey
Salt and pepper

Warm duck & mango salad with lime and soy dressing

Serves: 4

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.