five spice duck salad

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romantic dinner for 2

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Jamie Oliver

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snacks and sides | serves 2
Season the duck breast and dust with Chinese five spice powder. Put in a medium-hot frying pan and fry very gently for 5 minutes, turning halfway, until lots of fat has come out of the skin and the skin is golden brown. Take out of the pan and slice thinly – the duck will still be raw in the middle but don’t worry! Discard the fat from the pan and put the sliced duck back in. Stir fry for a few minutes, until cooked through and crispy. Set aside.

Mix the pomegranate seeds, peanut shoots, spring onions, coriander, watercress, mango and crispy duck together. Dress with the lime juice and a drizzle of sesame oil. Season to taste.

Separate the lettuce leaves and arrange on plates. Top with the dressed salad to serve.

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ingredients

• 1 large duck breast
• 1 teaspoon Chinese five spice powder
• 1 pomegranate, halved
a handful of peanut shoots or beansprouts
• 3 spring onions, trimmed and sliced
• a sprig of fresh coriander, leaves picked
• a few sprigs of watercress
• ½ a ripe mango, peeled and cut into chunks
• juice of ½ a lime
sesame oil, to drizzle
• 1 little gem lettuce