Coriander and Mango Duck Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
  • 1 duck breast
  • Hoisin sauce
  • 2 large handfuls of fresh watercress
  • Large bunch of fresh coriander
  • 1 red onion (peeled and thinly sliced)
  • 1 mango (peeled and roughly chopped into small chunks)
  • 7 cherry tomatoes (halved)
  • Olive oil
  • Ground black pepper
  • For the dressing:
  • 4 tbpsn dark soy sauce
  • 1 tbspn paprika
  • 1 tbspn size fresh ginger (grated)
  • Juice of 1 lime
  • 1 tbspn sesame oil
  1. Heat 1 tbpsn olive oil in a frying pan. Lightly spread some hoisin sauce on each side of the duck meat and then place in the pan, skin side down. Cook for around 5-6 minutes and then cook on the other side for a further 3-4 minutes.
  2. For the dressing; mix everything together and put to one side.
  3. Plate up the watercress and coriander. Mix in the onions, tomatoes and mango and give everything a good mix.
  4. Slice the duck into thick chunks and place on top of the salad. Pour over the dressing and season with some black pepper.
Recipe by A Modern Rose at