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1. Heat a non-stick pan. Score a criss-cross pattern into the skin of the duck. Pan-fry skin-side down for 8 minutes on medium heat. Let the fat melt slowly without burning the skin. Turn over and cook for another 4 minutes on the other side. Lift out of the pan, sit on kitchen paper for 5 minutes to drain off any fat and then thinly slice.
2. To make the dressing, whisk the soy sauce, sesame oil, lime juice and sugar together.
3. Put the watercress and mango on plates, add the sliced duck, drizzle with the dressing and sprinkle over the sesame seeds.

Per serving

385 kcalories, protein 16.8g, carbohydrate 25.4g, fat 24.7 g, saturated fat 5.6g, fibre 3.7g, salt 2.91 g

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Ingredients

• 1 duck breast , about 200g
• 50g watercress
• 1 small mango , cut into matchsticks
• 2 tsp sesame seeds , toasted

SOY DRESSING

• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 lime , juiced
• 1 tbsp golden caster sugar

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 20 minutes

Dairy-free

Ingredients

• 1 duck breast , about 200g
• 50g watercress
• 1 small mango , cut into matchsticks
• 2 tsp sesame seeds , toasted

SOY DRESSING

• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 lime , juiced
• 1 tbsp golden caster sugar

Per serving

385 kcalories, protein 16.8g, carbohydrate 25.4g, fat 24.7 g, saturated fat 5.6g, fibre 3.7g, salt 2.91 g

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