Warm Oriental Duck and Mango Salad

• 450 g duck breasts, skin and bones removed
• 1 teaspoon five-spice powder
• 1 teaspoon sunflower oil
• 2 tablespoons lime juice
• 1 teaspoon fish sauce
• 1 tablespoon soy sauce
• 2 teaspoons clear honey
• 80 g baby salad leaves
• 1 small mango, skinned,stoned and cut into matchsticks
• 100 g bean sprouts
• 1 Spanish onion, finely sliced
• 12 cup mint leaf
• 1 tablespoon sesame seeds, toasted

1. Slice the duck into 1 cm wide strips and toss with the five spice.
2. Heat the oil in a wok or frying pan and stir-fry the duck for 2 minutes, or until nicely browned but still pink in the middle.
3. Transfer to a large bowl and stir in the combined dressing ingredients.
4. Set aside to cool to room temperature.
5. To serve- Combine the salad leaves with the mango, beansprouts and duck mixture.
6. Top with the onion, mint and sesame seeds.

duck breasts, fivespice powder, sunflower oil, lime juice, fish sauce, soy sauce, clear honey, baby salad leaves, mango, bean sprouts, onion, mint leaf, sesame seeds

Taken from www.food.com/recipe/warm-oriental-duck-and-mango-salad-36674 (may not work)