Duck and Mango Salad Recipe with Watercress served on a round white plate

Watercress, mango and duck salad

  • serves 2
  • Easy

This simple Asian-inspired duck salad with mango and watercress looks smart and makes a perfect weeknight meal. Mango works really well in this, providing a fresh, juicy burst of flavour



  • duck breast 1, about 200g
  • watercress 50g
  • mango 1 small, cut into matchsticks
  • sesame seeds 2 tsp, toasted


  • soy sauce 2 tbsp
  • sesame oil 1 tbsp
  • lime 1, juiced
  • golden caster sugar 1 tbsp


  • Step 1

    Heat a non-stick pan. score a criss-cross pattern into the skin of the duck. Pan-fry skin-side down for 8 minutes on medium heat. let the fat melt slowly without burning the skin. Turn over and cook for another 4 minutes on the other side. Lift out of the pan, sit on kitchen paper for 5 minutes to drain off any fat and then thinly slice.

  • Step 2

    To make the dressing, whisk the soy sauce, sesame oil, lime juice and sugar together.

  • Step 3

    Put the watercress and mango on plates, add the sliced duck, drizzle with the dressing and sprinkle over the sesame seeds.

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Nutritional Information

  • Kcals 385
  • Fat 24.7g
  • Carbs 25.4g
  • Fibre 3.7g
  • Protein 16.8g
  • Salt 2.91g