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A healthy start to January

Kick-start your January health regime with this tasty Asian Inspired Duck and Mango Salad with subtle chilli kick.

This is a perfect, refreshing, light dish with very little preparation time - just what everyone needs in January for a quick and easy mid-week supper.

Why not try this with a fragrant Rioja Rosado, the perfect match to the fiery fresh chilli flavour. 

Asian Inspired Duck and Mango Salad with a subtle chilli kick

Rioja match: Selected by Sarah Jane Evans MW

Bring on the Rioja Rosado whenever there are chopped fresh chillies. The glorious pink colour complements the chillies, while its character of freshly picked fruits matches the sweetness of the duck and the balsamic dressing.

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Serves: 4 mains/6 starters

 

Ingredients:

For the duck: 

2 duck breast

1 thyme sprig

1 tbsp olive oil

25g butter

1 tbsp five spice

 

For the dressing:                                

1 red chilli, deseeded and finely chopped

2 tbsp caster sugar

80 ml light soy sauce

1 tbsp balsamic vinegar

1 tbsp sesame oil

juice of 1 lime

 

For the salad:                     

200g watercress or rocket

1 ripe, firm mango, cut into pieces

1 small cucumber, cut into ribbons

6 spring onions, finely sliced

2 tbsp sesame seeds, toasted

90g bean sprouts

Method:                              

Preheat oven to 180°C/160°C, gas Mark 4.

Score the skin of the duck breasts with a sharp knife and season well with salt and pepper. Heat a non-stick frying pan and place the duck breasts in, skin-side down. Fry for 6-7 minutes, then turn and add the thyme, five spice, olive oil and butter. Allow the butter to melt, basting the duck with the juices, and transfer everything to a small roasting tin before finishing in the oven for 5-6 minutes.

When the duck is ready, baste again with the juices and rest while you prepare the dressing and salad.

Place all the dressing ingredients into a small bowl or jam jar, combine the dressing ingredients, shake or whisk well and set aside.

Arrange the salad leaves in a large bowl or plate and scatter over the mango, cucumber and spring onion.

Slice the duck and pile onto the salad leaves.

When ready to serve pour over the dressing and sprinkle on the bean sprouts and sesame seeds to serve.