Duck, Cherry And Mango Salad

Duck, Cherry & Mango Salad

Crisp skin up by removing from duck and baking in a hot oven, 200 C,
10 mins.


3 green onions, finely shredded

1 bunch watercress, leaves picked

1 barbecued duck, shredded

1 mango, peeled, seeded, thinly sliced

125 g cherries, pitted, halved, plus extra to serve

1/3 cup macadamias, toasted, roughly chopped


ΒΌ cup red-wine vinegar

2 tbsps extra-virgin olive oil

1 tbsp honey

1 tsp Dijon mustard

1 clove garlic, crushed


1Place onions in a bowl of iced water.

2Set aside until curled. Drain.

3DRESSING In a jug, whisk all ingredients together and season.

4In a bowl, toss all ingredients together. Arrange on plates. Drizzle dressing over, top with onions.