Duck and Mango Salad with Chilli Jam Dressing

Cook Time 30 minutes

Servings 4


2 duck breasts, patted dry and brought out of fridge 30 minutes before cooking

1 ripe but firm mango, peeled and sliced 

1 punnet of cherry tomatoes, halved 

1 Lebanese cucumber, cut into rounds

1 large handful of finely shredded white cabbage  

A mixture of fresh herbs (I like mint, coriander, Thai basil or Vietnamese mint)

1 handful of peanuts, toasted and chopped 

Chilli Jam dressing

1 tsp chilli jam 

1 small knob of ginger, grated

1/2 clove garlic, grated 

1 tsp tamarind puree  

1 tbsp fish sauce

1 tbsp sugar

Juice from 1 lime


Preheat the oven to 190°C and remove the duck from the fridge at least 30 minutes before cooking.

Season the duck with salt. Place skin-side down into an oven-safe pan off the heat, and no oil is required. Now gradually bring the heat up to medium. The aim is to render out the fat and form a crispy golden skin; this should take 4-8 mins. Turn duck and drain fat then place in the oven to cook for a further 8-10 minutes. Remove and rest for 10 minutes.

While the duck is resting, make the dressing by whisking the ingredients together.

In a large shallow salad bowl, combine mango, cherry tomatoes, cucumber, cabbage and herbs. Add half the dressing and toss. Thinly slice the duck and arrange on the salad. Drizzle over the extra dressing and garnish with peanuts.


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