Jamie Oliver

Five spice duck salad

With juicy mango and pomegranate

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Five spice duck salad

Serves 2
Cooks In20 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    295
    15%
  • Fat
    15.6g
    22%
  • Saturates
    3.5g
    18%
  • Protein
    24.3g
    54%
  • Carbs
    12.8g
    5%
  • Sugar
    11.8g
    13%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    295
    15%
  • Fat
    15.6g
    22%
  • Saturates
    3.5g
    18%
  • Protein
    24.3g
    54%
  • Carbs
    12.8g
    5%
  • Sugar
    11.8g
    13%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

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

This exotic duck salad has got it all going on – crunch, spice, juicy fruit and tasty crispy duck.

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, 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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