Duck and Mango Salad Recipe (Low Fat)

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INGREDIENTS

• 3 x 175 g (6 oz) duck breasts, boned
• 1 bunch of spring onions, cut into 2.5 cm (1 inch) lengths
• 1 celery stick, chopped
• 1 teaspoon grated orange rind
• 500 g (1 lb) brown rice, cooked
• 3 medium ripe mangoes, peeled and sliced
• Salt and pepper

SAUCE:

• 1 egg white
• 1 whole egg
• 1 teaspoon Dijon mustard
• 1 tablespoon mango chutney
• ½ tablespoon soy sauce
• 1 tablespoon light vinegar, preferably a fruit vinegar
• 250 ml (8 fl oz) natural very low fat yogurt

INSTRUCTIONS

1 Arrange the duck breasts, skin-side up, on a rack and roast in a preheated oven for 10 minutes on each side.

2 Leave to cool, then remove the skin and cube the meat.

3 Meanwhile, make the sauce. Place the egg white, whole egg, mustard, mango chutney, soy sauce and vinegar in a food processor or blender and blend well, then add the yogurt, a tablespoon at a time.

4 Combine the duck meat with the onions, celery, orange rind, cooked rice and seasoning in a large bowl.

5 Arrange the mango slices on top of the salad and serve, accompanied by the sauce.

NUTRITION FACTS

Calories: 386 Kcal
Protein: 16 g
Fat: 5 g
Carbs: 72 g