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

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.