Crispy Duck Mango Salad Recipe
Mix Greens with Mango, Cashews & Tananind Dressing.
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Ingredients
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Salad Ingredients
Method
Cooking Directions
- 1
Prepare the Duck
Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat. Season both sides with salt and black pepper. Place the duck breasts skin-side down in a cold skillet, then turn the heat to medium-high and cook until the skin is crispy, about 6-8 minutes. Flip and cook for another 3-4 minutes for medium-rare. Let rest before slicing.
- 2
Make the Dressing
In a small bowl, whisk together tamarind paste, honey, soy sauce, lime juice, olive oil, salt, and pepper until well combined.
- 3
Prepare the Salad
Slice the mango into thin strips and halve the cherry tomatoes. In a large bowl, combine mixed greens, mango, cherry tomatoes, and cashews.
- 4
Assemble the Salad
Slice the rested duck breast thinly and arrange it on top of the salad. Drizzle with the tamarind dressing and toss gently before serving.