Duck And Mango Salad

  1. Remove skin and flesh from duck, discarding bones. Shred the duck meat and skin. Using a vegetable peeler, slice cucumbers into ribbons.
  2. In a large bowl, combine duck, cucumber, tat soi or pak choi, sprouts, mango and cashews. To make dressing combine the mango nectar, olive oil, brown sugar, and chili in a small bowl and whisk together. Season to taste.
  3. Drizzle dressing over salad. Toss gently. Serve duck salad wrapped in warmed pancakes, if desired.

chinese barbecued duck, cucumbers, choi, bean sprouts, mangoes, cashews, mango dressing, mango, olive oil, brown sugar, long red chili

Taken from recipes-plus.com/api/v2.0/recipes/23727 (may not work)

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