Duck And Mango Salad

• 1 duck chinese barbecued
• 2 English cucumbers
• 10 cups tat soi or pak choi, trimmed
• 2 cups bean sprouts
• 2 mangoes peeled, stoned removed and thinly sliced
• 2/3 cup cashews toasted
• chinese pancakes store bought, to serve, optional
• dressing Mango
• 1/4 cup mango nectar
• 1/4 cup olive oil
• 2 teaspoons brown sugar
• 1 red chili long, 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.

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

Taken from www.yummly.com/recipe/Duck-and-Mango-Salad-1406074 (may not work)