Duck, Cherry & Mango Salad

Duck, Cherry And Mango Salad

By Atika Lim  ,

December 19, 2016

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

  • Prep: 20 mins
  • Yields: 8

Ingredients

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

DRESSING

¼ cup red-wine vinegar

2 tbsps extra-virgin olive oil

1 tbsp honey

1 tsp Dijon mustard

1 clove garlic, crushed

Directions

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.

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

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