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