Too many busy weekends have passed since we all sat down in the backyard and shared this amazing Duck and Mango salad. I don’t like it when life gets so busy that we have no time on a weekend to have a leisurely meal that we as a family can make together. But it is Saturday morning and besides dropping one kid to a birthday party and casting our vote in the State election, our weekend is looking beautifully free and I might fire up the Weber later. Elliott has just requested that we make a gingerbread house this morning but that isn’t what I had in mind.
We might be pushing our luck to do a repeat of the Duck and Mango salad as the mango season has come to an end. I think the mango could be substituted with a ripe papaya but nothing beats mango. Best to wait until mangoes are ripe, plentiful and cheap again.
Now Chinese roast ducks aren’t cheap but it is worth buying for this salad. We picked up one from Chinatown and had it chopped up so it was easy to add to the salad. The whole recipe was whipped up and on the table in less then 15 minutes and everyone had little jobs to do – shaking the jar of dressing, picking the herbs, washing the salad leaves and sprouts. A family effort which produced one incredibly, impressive meal. Next time I will add some roughly chopped roasted nuts or crispy, fried shallots to complete.
duck and mango salad
(a slight adaptation to Annabel Langbein’s recipe from ‘Free Range In The City”)
1 roasted duck,
100g snow peas, sliced on the diagonal
2 large ripe mangoes, peeled and chopped
2 ripe avocados, peeled and chopped
1 red capsicum, deseeded and finely sliced
2 spring onions, finely sliced
150g baby spinach
1/4 cup of mint, roughly chopped
1/4 cup of coriander, roughly chopped
1 cup of mung bean sprouts
ginger sesame dressing
1/4 cup lime juice
2 teaspoons fish sauce
1 teaspoon brown sugar
1 teaspoon sesame oil
1 teaspoon freshly grated ginger
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 small red chilli, deseeded and finely chopped (I only used a tiny bit of chilli so the kids would eat the salad)
sea salt and freshly ground black pepper
In a jar place all the dressing ingredients, adding salt and pepper to taste, then shake well.
Chop up the duck meat, discarding all skin, bones and fat. Toss the duck meat with half the dressing.
Arrange the sliced snow peas, mangoes, avocados, capsicum, spring onions, baby spinach, mint, coriander and bean sprouts on a big platter. Add the duck and toss everything together with remaining dressing.