Duck And Mango Salad

• 1 None chinese barbecued duck
• 2 None English cucumbers
• 10 cups tat soi or pak choi, trimmed
• 2 cups bean sprouts
• 2 None mangoes, peeled, stoned removed and thinly sliced
• 2/3 cup cashews, toasted
• None None store bought Chinese pancakes, to serve (optional)
• None None Mango dressing
• 1/4 cup mango nectar
• 1/4 cup olive oil
• 2 tsp brown sugar
• 1 None long red chili, deseeded and finely chopped

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)