Spicy duck topped poppadoms
prep: 25 minutes + 10 minutes to marinate
cook: 3 minutes
serving: 40
Nutrition Facts
each serving
KCal
30
Carbs
1.7g
fiber
0.2g
Protein
2.3g
Fat
1.5g
Saturates
0.3g
Sugars
1g
Salt
0.12g
Fruit/Veg Portion
-
Ingredients
all 8 types- 2 duck breasts, skin and fat removed (weight 400g)
- 2 tsp Chinese five-spice
- 1 tbsp rapeseed oil
- 40 mini poppadoms
- 6cm piece cucumber, seeds removed finely chopped
- 2 tbsp fresh coriander, roughly chopped
- 4 spring onions, finely shredded
- 4 tbsp mango chutney
Directions
4 steps in totalStep 1
Place the duck breasts in a non-metallic dish and rub all over with the Chinese 5 spice powder. Leave to marinate for at least 10 minutes. Slice the duck into small pieces.
Step 2
Heat the oil in a non-stick frying pan. Add the duck and fry for 2-3 minutes until crisp and golden.
Step 3
Mix together the cucumber, coriander and spring onions and place a little onto each poppadom.
Step 4
Spoon on a little mango chutney and top each poppadom with a piece of duck.
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