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  • A Modern Rose: Coriander and Mango Duck Salad


A Modern Rose: Coriander and Mango Duck Salad

This weeks recipe is a fresh, zingy, fruity salad that is topped with crispy, tender duck breast.

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I have noticed that duck is popping up on a few menus lately. Alsatian restaurant Gugelhof is serving up a winter treat of duck and red cabbage and Oderquelle well know for it’s sturdy German food has duck with Spätzle on the menu – two of my favourite dishes that have a real winter feel to them.

I love duck and it is easily available from a local supermarket. It is also an easy dish to prepare and is suited to a lot of different ingredients. This recipe is a lighter way to enjoy the meat. The mango adds a lovely sweet touch and the dressing gives the dish that added spice. I also coat the duck breast in Hoisin sauce to give it that extra crispy and tasty skin.

Ingredients: serves 2

1 duck breast

Hoisin sauce

2 large handfuls of fresh watercress

Large bunch of fresh coriander

1 red onion (peeled and thinly sliced)

1 mango (peeled and roughly chopped into small chunks)

7 cherry tomatoes (halved)

Olive oil

Ground black pepper

For the dressing:

4 tbpsn dark soy sauce

1 tbspn paprika

1 tbspn size fresh ginger (grated)

Juice of 1 lime

1 tbspn sesame oil


Heat 1 tbpsn olive oil in a frying pan. Lightly spread some hoisin sauce on each side of the duck meat and then place in the pan, skin side down. Cook for around 5-6 minutes and then cook on the other side for a further 3 minutes.

For the dressing; mix everything together and put to one side.

Plate up the watercress and coriander. Mix in the onions, tomatoes and mango and give everything a good mix.

Slice the duck into thick chunks and place on top of the salad. Pour over the dressing and season with some black pepper.

For more great recipes check out A Modern Rose website!