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Spicy duck topped poppadoms

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These look impressive but are actually very simple to make. Mini poppadoms are ideal for a drinks party.
Serves
40
Prep
25 minutes + 10 minutes to marinate
Cook
3 minutes
Each 16g serving contains (excludes serving suggestion)
KCal
36
Carbs
3.7g
Fibre
0.2g
Protein
2.1g
Fat
1.5g
Saturates
0.20g
Sugars
2.0g
Salt
0.40g
Portion Fruit & Veg
0
Ingredients
Ingredients
2 duck breasts, skin and fat removed
2 tsp Chinese five-spice
1 tbsp 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
Method
  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.
  2. Heat the oil in a non-stick frying pan. Add the duck and fry for 2-3 minutes until crisp and golden.
  3. Mix together the cucumber, coriander and spring onions and place a little onto each poppadom.
  4. Spoon on a little mango chutney and top each poppadom with a piece of duck.
Chefs tips
  • You could use chicken breast or lean steak in place of duck.
  • For a vegan version, replace the duck with small cubes of tofu.
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