Duck and Mango Salad
2 x 175g/6oz duck breasts
2 tbsp runny honey
1 tsp Chinese five-spice paste
1 tsp soy sauce
125g/4oz green beans, halved
175g/6oz bag mixed salad leaves
1 mango, peeled and stoned
For the dressing
6 tbsp sunflower oil
1 tbsp lime juice
1 tbsp soy sauce
2 tsp grated fresh root ginger
2 tbsp chopped fresh coriander (cilantro)
1 Remove the skin from the duck. Mix together the honey, five-spice paste and soy sauce and brush over the duck.
2 Cook the duck under a hot grill (broiler), turning once, for 10 minutes or until cooked through. Set aside for 5 minutes.
3 Meanwhile, cook the beans in a pan of boiling salted water for 4 minutes. Drain and refresh with cold water. Set aside.
4 Put the dressing ingredients in a bowl and whisk together.
5 Toss the salad leaves with a little of the dressing and arrange on plates. Place the remaining dressing in a small pan and heat gently.
6 Cut the duck breasts into thin slices and arrange on top of the salad leaves. Slice the mango and add to the duck with the green beans. Drizzle over the warm dressing and serve.