A really tasty salad that works well as either a starter or a main course.
Cook duck as to the instructions and shred, duck can be served either hot or cold, depending on your preference.
Mix all the mango salsa ingredients together in a bowl and leave covered in the fridge for at least 30 min before serving (but can be done the day before also).
Wisk all the dressing ingredients together in a bowl (again can be done the day before and just give it a mix before you using it).
Take the larger leaves off the lettuce, trying to keep them as whole as possible, take 4 and place them on a plate so it resembles a bowl. You can put to smaller ones together for the same affect if you don’t have enough larger ones.
Shred some of the remaining iceburg and place a little in the bottom of each lettuce bowl.
Put 1 tbl. spoon of the mango salsa in each cup and top it up with the duck divide evenly between the portions.
Top it up each with the remaining salsa (you don’t have to use it all if you don’t want to).
Drizzle the dressing over each salad and a little around the plate for presentation.
You can garnish with some fresh mint leaves if you like.