Duck, Cherry And Mango Salad

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

10 mins.

Yield: 8
Prep Time: 20 mins
Cook Time: mins
Difficulty Level: 1/5

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

Steps

01. Place onions in a bowl of iced water.

02. Set aside until curled. Drain.

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

04. In 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.