Five spice duck salad

Nutritional Information (amount per serving)

Calories
295kcal
Carbs
12.8g
Sugar
11.8g
Fat
15.6g
Saturates
3.5g
Protein
24.3g

Serves 2   Approx time: 20   Difficulty: super easy

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
 

Method

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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