Bean Sprouts, Cabbage, Mango Duck Salad

Atop the bed of gently steamed bean sprouts, broccoli and cabbage sits this healthily prepared steamed duck breast, topped with sweet mango, crisp cucumber and colorful bell peppers.

This warm Sliced Duck Breast Salad can be enjoyed as a side-dish; yet also satisfying as a one-dish salad entree.

It is personal preference to either cook the bean sprouts and Napa cabbage or keep them raw. Even when the bean sprouts and Napa cabbage are cooked, they are only gently steamed, so their inherent crisp and moist textures are not compromised. At the same time, the steamed vegetables bring a little warmth into the salad (that is how I prefer) when tossed with the sliced duck breast.

Bean Sprouts, Cabbage, Mango Duck Salad
Duck breast, marinated in 1 tbsp sake, 1tsp soy sauce, 5-6 thin ginger slices
2 cups bean sprouts
2 cups Napa cabbage
1/2 cup thinly sliced cucumber
1-2 gloves garlic, finely chopped
1/2 cup thinly bell peppers
1/2 cup thinly sliced mango
Green onions to garnish
[Dressing]: 1tsp sesame oil, 2 tsp vinegar (or lime juice), 1 tsp minced garlic, 2tbsp duck "essence" from steamed duck

Directions. The duck breast can be prepared in advance. Steam duck breast for 45mins, till cooked. allow to cool. When slightly cooled, thinly slice the duck breast and set aside. When ready to prepare the salad, steam bean sprouts and cabbage with garlic for 5 mins, set aside to cool. Top with shredded or thinly sliced duck, sliced cucumber, mangoes, and bell peppers. Toss the salad with dressing and garnish with green onions.

Shredded Duck Salad

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