Olive Magazine
Duck, Mango and Watercress Salad Recipe

Duck, mango and watercress salad

Published: April 14, 2016 at 8:56 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

This fresh, flavourful duck, mango and watercress salad is ready in just 30 minutes and is under 500 calories - perfect for a midweek meal

Nutrition:
NutrientUnit
kcal441
fat18.5g
saturates4.7g
carbs27.9g
fibre4g
protein38.8g
salt2.3g
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Ingredients

  • 2 duck breasts, skin scored
  • 1 tsp Chinese five-spice
  • 2 tsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp honey or brown sugar
  • 2 tsp rice vinegar
  • 1 mango, peeled and sliced
  • 1/2 red onion, finely sliced
  • 2 handfuls watercress

Method

  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Put the duck in an ovenproof frying pan, skin-side down, and cook for 8-10 minutes until the skin is crisp and golden and a lot of the fat has rendered out.

  • STEP 2

    Mix the five-spice with 1/2 tsp sea salt, flip the breasts so they are skin-side up and sprinkle over the spice mix. Cook in the oven for 10 minutes. Rest for 5 minutes while you make the salad. Whisk the soy, sesame, sugar and vinegar. Toss with the mango and onion then toss with the watercress. Slice the duck and add to the salad.

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