I have been ordering the most beautiful duck salad from the Tipsy Fig restaurant in Milton NSW for years now - they even run out sometimes! - and have never quite been able to match the quality in my own attempts. I feel I finally have now with this recipe. The trick is tossing the duck in the dressing, then the salad. The duck soaks up the flavour perfectly. You can forgo the mango but you must add some roasted nuts, whichever you prefer.
Pictured: Asian Duck and Mango Salad1 whole Chinese roasted duck – from Chinese restaurants or David Jones Food Halls
1 large ripe mango
1 large bunch of mixed lettuce – rocket, watercress, lambs lettuce etc
250g hazelnuts, roasted and roughly chopped – substitute with your favourite nut like almonds, pinenuts, macadamias – or a mix
Dressing-
2 tbsp pomegranate molasses, or tamarind puree
1 tsp soy sauce
2 tsp finely grated ginger
1 tbsp brown sugar or grated palm sugar
½ tsp ground coriander seeds, or ground cumin depending on your favourite
1 large red chilli, seeded and finely sliced
Mix the dressing ingredients together in a large bowl, adding the chilli at the end.
Remove the skin from the duck and either chop into small pieces or cut into nice thin strips – lay on a baking tray and grill on high til the skin is crispy and crunchy – drain on a paper towel.
Shred the duck meat and if you like you can warm it for a few minutes then toss in the dressing.
Remove the flesh from the mango and slice into thin strips.
You can serve either in individual bowls or one large platter.
Mix the lettuce leaves then fold through the duck meat and dressing, place this in the bowls or platter then sprinkle evenly with the mango, nuts and crispy skin.
Serves 4