Yield
8
Prep Time
20mins
Cook Time
mins
Difficulty Level
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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
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.

Download or print the recipe