Ingredients

  • 2 ready-cooked aromatic duck halves (silver hill or similar)
  • 1/2 head iceberg lettuce (core removed and shredded)
  • 1 firm ripe mango (peeled, stone removed and cut into julienne)
  • 4 spring onions (thinly sliced)
  • 50 g cashew nuts (lightly toasted and roughly chopped)
  • good handful fresh coriander leaves
  • 120 ml sunflower oil
  • 1/2 tsp toasted sesame oil
  • 4 tblsp rice wine vinegar
  • 2 tblsp hoisin sauce
  • 1 tsp caster sugar
  • 1 tblsp finely minced ginger root
  • 1 garlic clove, crushed
  • salt and freshly ground black pepper

Method

  • It's great that there is now authentic Chinese aromatic duck readily available in all major supermarkets. It makes this salad quick and easy to make, and the duck can be cooked a couple of hours ahead of time so that all you have to do is toss all of the ingredients together just before you are ready to serve.
  • Preheat the oven to 200°C (400°F/Gas 6). Remove the packaging from the duck and place on a rack over a roasting tin. Roast for 25-30 minutes or according to packet instructions until the skin is crisp and the duck is completely heated through. Remove from the oven and leave to rest for 20 minutes.
  • Carve the meat from the duck and cut into bite-sized pieces, discarding the bones and any excessively fatty pieces of skin. Place in a large bowl with the lettuce, mango, spring onions, cashew nuts and coriander.
  • To make the dressing, place the sunflower oil in a small bowl with the sesame oil, vinegar, hoisin sauce and sugar. Whisk until blended, then stir in the ginger and garlic. Season to taste.
  • Use the dressing to lightly dress the duck salad, tossing gently until evenly combined. Arrange on plates and serve the remaining dressing in a small jug so that your guests can help themselves.