• 2 Margret Duck breast
• 1 Fresh Mango
• 1 Frisee Lettuce washed and dried
• Selection of greens
• 65ml Just Wing'it
• 60ml Toasted sesame oil
• Rice vinegar to taste

First Roast the duck breast in a hot oven (380f) for about 8 minutes skin side down. remove and allow the meat to rest. Meanwhile peel the mango, discarding the outer skin. Carefully continue to peel super thin slices of the mango and keep to one side. cut your greens ( we use bok choy, snow peas, asparagus, baby shoots, rocket, green onion) and toss with the frisee. mix up the Just Wing'it with the oil and vinegar. correct ratio to taste and drizzle 1/3 over the greens. Next thinly slice the duck and arrange on 4 plates alternating the mango and duck. stack with the greens and drizzle the remaining dressing around the plate, or serve separately.

Serves 4-6