Duck And Mango Salad

Eats Now Editorial Team · Salads

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Duck And Mango Salad – a delicious recipe with duck chinese barbecued, cucumbers, choi, bean sprouts, mangoes, cashews. Easy to follow and perfect for any occasion.

Servings: persons

1 duck chinese barbecued
2 English cucumbers
10 cups tat soi or pak choi, trimmed
2 cups bean sprouts
2 mangoes peeled, stoned removed and thinly sliced
2/3 cup cashews toasted
chinese pancakes store bought, to serve, optional
dressing Mango
1/4 cup mango nectar
1/4 cup olive oil
2 teaspoons brown sugar
1 red chili long, deseeded and finely chopped

1
Remove skin and flesh from duck, discarding bones. Shred the duck meat and skin. Using a vegetable peeler, slice cucumbers into ribbons.
2
In a large bowl, combine duck, cucumber, tat soi or pak choi, sprouts, mango and cashews. To make dressing combine the mango nectar, olive oil, brown sugar, and chili in a small bowl and whisk together. Season to taste.
3
Drizzle dressing over salad. Toss gently. Serve duck salad wrapped in warmed pancakes, if desired.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Quick Info

Servings
4 servings
Category
Salads

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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