Witlof with peking duck and mango

Tam West

If purchasing peking duck is difficult for you, then use a roasted duck or duck breast. Witlof, sometimes written as witloof, is also known as chicory, endive or Belgium endive. Remove any loose, damaged or discoloured leaves, trim the stalk before using and remove bitter core from the root end. Substitute baby cos lettuce leaves for witlof. Small radicchio leaves would work well too.

Ingredients

20 leaves	Witloof
½	Peking duck, meat removed and sliced (Main)
1	Garlic clove, crushed
2	Spring onions, trimmed and finely chopped
2 Tbsp	Rice wine vinegar
2 tsp	Sesame oil
2 tsp	Kecap manis, (sweet soy sauce) or use soy sauce
1	Mango, peeled and sliced, or use frozen mango pieces, thawed (Main)
1 small handful	Chives

Directions

1. Trim the witlof leaves and place on a platter. Place the duck in a shallow bowl.
2. Mix together the garlic, spring onions, vinegar, sesame oil and kecap manis. Pour over the duck and gently toss. Taste for seasoning.
3. Place some of the duck in each witlof leaf, top with a slice of mango and snip over some chives.

More party food from Kathy

• Cheddar biscuits
• Fish cakes with spicy cucumber salad
• Olive flat bread