
Baking
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I am recreating the duck salad from the Tipsy Fig restaurant in Milton NSW. It is so good and I have been ordering it for years I love it so much - they even run out sometimes it’s so popular!
I feel I finally have it with this recipe.
The trick is tossing the duck in the dressing, then the salad. The duck soaks up the flavour perfectly. You can forgo the mango if you prefer no fruit in salads or swap out for other fruit like the blood orange below.
Some roasted nuts to finish the dish off is a must.
Serves 4. DF. GF if swap out the soy.
Pictured: Asian duck and mango salad
Mix the dressing ingredients together in a large bowl, adding the chilli at the end.
Remove the skin from the duck and either chop into small pieces or cut into nice thin strips – lay on a baking tray and grill on high til the skin is crispy and crunchy – drain on a paper towel.
Shred the duck meat and if you like you can warm it for a few minutes then toss in the dressing.
Remove the flesh from the mango and slice into thin strips.
You can serve either in individual bowls or one large platter.
Mix the lettuce leaves then fold through the duck meat and dressing, place this in the bowls or platter then sprinkle evenly with the mango, nuts and crispy skin.
Pictured: Asian roast duck salad with blood orange
