Warm Oriental Duck and Mango Salad

This recipe is one of Ainsley Harriott's and is great for the summer. The mixture of duck and mango is fabulous.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 450  g duck breasts, skin and bones removed
• 1  teaspoon five-spice powder
• 1  teaspoon  sunflower oil

• Dressing

• 2  tablespoons lime juice
• 1  teaspoon fish sauce
• 1  tablespoon soy sauce
• 2  teaspoons clear honey

• Salad

• 80  g  baby salad leaves
• 1  small mango, skinned,stoned and cut into matchsticks
• 100  g bean sprouts
• 1  Spanish onion, finely sliced
• 1⁄2 cup mint leaf
• 1  tablespoon sesame seeds, toasted

Directions

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.