Guangdong Duck with Mango Salsa

In my family, there is a general culinary rule never to mix meat with fruit in a dish. I was brought up with this rule and never really questioned it. However, I have since spread my wings and have discovered that meat accompanied with the ‘right’ fruit is a delight. This recipe fuses two of my favorite snacks: Peking duck and mango salsa. Thank goodness rules were made to be broken!

Preparation time: 10 minutes plus marinating
Cooking time: 15 minutes


  • 2 duck breasts, skin on

For the Marinade

  • ½ teaspoon Chinese five-spice powder
  • 1 tablespoon sesame oil
  • 3 tablespoons hoi sin sauce
  • 3 tablespoons brown sugar
  • 3 tablespoons water
  • 1 tablespoon dark soy sauce

For the Mango Salsa

  • 3 tablespoons olive oil
  • ½ teaspoon grated garlic
  • 1 teaspoon freshly grated ginger
  • ½ red onion, finely chopped
  • 2 ripe mangoes, peeled, stoned, and diced into chunks
  • 4 tablespoons lime juice
  • 1 teaspoon brown sugar
  • 1 teaspoon minced red chili
  • 6-8 mint leaves, shredded
  • pinch of sea salt and cracked black pepper
  • peanut oil for deep frying


  1. Mix together all the marinade ingredients. Place the duck breasts into a ziplock plastic bag and pour in the marinade. Leave to marinate overnight.
  2. Preheat the oven to 220°C/425°F/Gas Mark 7. Preheat a wok or pan (no oil) then brown the skin of the duck breasts, skin side down, for 1 minute until golden brown. Then place in a roasting pan and cook in the oven for about 15 minutes (the actual time will vary according to the size of the breasts and how rare you prefer your meat). At this temperature, it will be well done.
  3. Prepare the mango salsa by thoroughly mixing all the ingredients in a bowl.
  4. In a wok or pan, heat the oil and deep fry 4 mung bean noodle nests until crispy and opaque white in color. Remove and drain on paper towels.
  5. When the duck is cooked, slice it into bite-sized pieces. Arrange the pieces on a nest of mung bean noodles. Garnish with fresh cilantro and serve with the mango salsa in a dipping bowl.

To Garnish

  • 4 mung bean noodle nests
  • fresh cilantro leaves