Duck and mango salad
A delicious and healthy duck and mango salad that's a perfect for a quick meal. Kikkoman soy sauce works really well in the salad dressing - give it a go!
- Preparation Time5 mins
- Cooking Time20 mins
- 2 duck breasts
- 1 tbsp sunflower oil
- 125g 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
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.