It’s essential that foo looks good as well as tasting terrific – and this salad looks and tastes fabulous. It’s also low in fat and quick to prepare.
Ingredients: [‘boneless duck breasts’, ‘chinese five spice powder’, ‘sunflower oil’, ‘lime%2c juice of’, ‘thai fish sauce’, ‘soy sauce’, ‘clear honey’, ‘mixed baby greens’, ‘mango’, ‘bean sprouts’, ‘green onions’, ‘fresh mint leaves’, ‘toasted sesame seeds’]
Quantity of Ingredients: [“450 g skinless boneless duck breasts”,”1 teaspoon Chinese five spice powder”,”1 teaspoon sunflower oil”,””,”1 lime, juice of”,”1 teaspoon Thai fish sauce”,”1 tablespoon soy sauce”,”2 teaspoons clear honey”,””,”80 g mixed baby greens”,”1 small mango, skinned. stoned and cut into matchsticks “,”100 g bean sprouts”,”4 green onions, shredded “,” fresh mint leaves”,” toasted sesame seeds, to garnish “]
Number of Servings: 4
Steps: [‘Cut the duck into 1cm wide strips and mix with the five spice. Heat the oil in a wok and, when hot, add the duck strips and stir fry for exactly 2 minutes until nicely browned but still a little pink in the centre.’, ‘Transfer to a large bowl and stir in the lime juice, fish sauce, soy sauce and clear honey. Set aside to cool to room temperature.’, ‘To serve place the salad leaves in a large serving bowl and toss with the mango, bean sprouts and duck with dressing. Scatter over the shredded onions, mint and sesame seeds and serve.’]