Warm Oriental Duck and Mango Salad
Indulge in the exotic flavors of this Warm Oriental Duck and Mango Salad, a perfect harmony of tender duck breast, juicy mango slices, and crisp salad greens, elevated by a tangy-sweet sesame soy dressing. This vibrant dish captures the essence of fresh Asian-inspired ingredients like red chili, spring onions, and fragrant coriander, complemented by the crunch of cucumber ribbons and golden toasted sesame seeds. The duck is pan-seared to golden perfection and roasted to your desired doneness, ensuring a deliciously succulent centerpiece. Quick to prepare in just 30 minutes, this salad is not only a feast for the senses but also a versatile option for weeknight dinners or elegant entertaining. Serve it warm for an irresistible fusion of rich, fruity, and spicy flavors that will transport your taste buds straight to the heart of the Orient.
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Recipe Information
Ingredients
- 2 pieces duck breast
- 1 large mango
- 4 cups mixed salad greens
- 1 medium cucumber
- 1 small red chili
- 2 stalks spring onions
- 0.5 cup fresh coriander leaves
- 1 tablespoon sesame seeds
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 teaspoon olive oil
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
1. Preheat the oven to 200°C (400°F).
2. Score the skin of the duck breasts in a crisscross pattern without cutting into the meat. Season both sides with salt and pepper.
3. Heat a skillet over medium heat and add the duck breasts, skin-side down. Cook for 5-6 minutes until the skin is golden and crispy. Flip the breasts and cook for an additional 2 minutes on the other side.
4. Transfer the duck breasts to a baking tray, skin-side up, and roast in the oven for 6-8 minutes for medium rare or to your preferred doneness. Let the duck rest for 5 minutes before slicing thinly.
5. While the duck is cooking, prepare the salad. Peel the mango, remove the pit, and slice into thin strips. Slice the cucumber into thin ribbons using a vegetable peeler. Finely slice the red chili and spring onions.
6. In a small dry skillet, toast the sesame seeds over low heat until lightly golden and aromatic. Set aside.
7. In a small bowl, whisk together soy sauce, sesame oil, honey, lime juice, and olive oil to make the dressing.
8. In a large mixing bowl, combine the mixed salad greens, mango slices, cucumber ribbons, red chili, spring onions, and fresh coriander leaves.
9. Pour the dressing over the salad and toss gently to coat the ingredients evenly.
10. Divide the salad among serving plates. Top with sliced duck breast and sprinkle with toasted sesame seeds.
11. Serve the salad warm and enjoy!
Nutrition Facts
Calories |
1980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.0 g | 191% | |
| Saturated Fat | 43.7 g | 218% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 2113 mg | 92% | |
| Total Carbohydrate | 77.3 g | 28% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 55.8 g | ||
| Protein | 93.5 g | 187% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 2935 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
