Duck, vermicelli and mango salad

(serves 4)

So during our 'research' for the best duck, we may have gone overboard on our first night and eaten the skin off a WHOLE duck between the two of us with peking duck! So, in an attempt to redeem ourselves (well our cholesterol levels at least), we thought we had better eat healthy the next night! I wanted to add fruit to this salad and tried grapefruit initially, but Paul prefers mango (i guess who doesn't?!), so i have stuck to that as sweet wins over bitter though i think both have their merits!!

Prep time: 30 min

Cooking time: 15 min

Ingredients

300 g dried vermicelli
¼ BBQ roast duck breast, bone removed
50 g oyster mushrooms
1 tsp five spice powder
1 Tbsp soy sauce
1 tsp sesame oil
100 g Chinese cabbage (wombok)
50 g red cabbage
1 carrot
1 cucumber
6 sprigs of Vietnamese mint
1 mango

Dressing
Juice of ½ lime
3 tsp sugar
2 Tbsp rice wine vinegar
¼ cup olive oil

Method
1. Soak the vermicelli in cold water for 15-20 minutes until soft then drain with a colander.
2. Slice the roast duck and mushrooms into thin slices. Sauté in a fry pan until the mushrooms are soft, approx 3-5 minutes then add in the vermicelli. Season with five spice, soy sauce and sesame oil.

3. Finely slice the chinese and red cabbage. Use a julienne peeler or grater for the carrot and cucumber. Assemble the cabbage, carrot, cucumber and mint in a large salad bowl. 

4. Prepare the dressing by combining the lime, sugar, rice wine vinegar and olive oil in a small jar and shake to combine.
5. Cut the mango into thirds, then into thin slices and scoop out with a spoon and add to the salad OR cut the grapefruit into small segments and season with 1 tsp caster sugar then spread on top of the salad.

Adding a bit of fruit; Grapefruit (left) or mango (right)

6. Toss to combine and add the dressing. Serve warm.

Top with cherry tomatoes for a bit of extra colour!