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Duck and Mango Salad

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  Duck breast 3 (Boned)
  Spring onions 1 Bunch (100 gm), cut into 2.5 cm (1 inch) lengths
  Celery stick 1 , chopped
  Grated orange rind 1 Teaspoon
  Brown rice 450 Gram (1 pound Cooked)
  Salt To Taste
  Pepper To Taste
  Egg yolk 1
  Whole egg 1
  Dijon style mustard 1 Teaspoon
  Mango chutney 1 Tablespoon
  Soy sauce 1⁄2 Tablespoon
  Light vinegar 1 Tablespoon (Preferably A Fruit Vinegar)
  Corn and sunflower oil 2 Tablespoon, mixed
  Plain unsweetened yogurt 250 Milliliter (8 Fl ounce)

1. Arrange the duck breasts, skin side up, on a rack and roast in a preheated oven for 10 minutes on each side.
2. When cold, remove the skin and cube the meat.
3. In the meantime, make the sauce. Place the egg yolk, whole egg, mustard, chutney, soy sauce and vinegar in a food processor and combine. Add the oil in a very slow trickle, then add the yogurt, a tablespoon at a time.
4. In a large bowl combine the duck meat with the onions, celery, orange rind, cooked rice and seasoning.
5. Arrange the mango slices on top of the salad and serve, accompanied by the sauce.

Recipe Summary

Difficulty Level: 
Preparation Time: 
25 Minutes
Cook Time: 
20 Minutes
Ready In: 
45 Minutes

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Average: 3.8 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 641 Calories from Fat 155

% Daily Value*

Total Fat 18 g27.2%

Saturated Fat 4.5 g22.3%

Trans Fat 0 g

Cholesterol 155.2 mg51.7%

Sodium 383.2 mg16%

Total Carbohydrates 93 g31.1%

Dietary Fiber 4.9 g19.8%

Sugars 5.2 g

Protein 26 g51.6%

Vitamin A 10.2% Vitamin C 18.1%

Calcium 15.1% Iron 31.3%

*Based on a 2000 Calorie diet

Duck And Mango Salad Recipe