salad

five spice duck salad

servings
2

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.

ingredients

• 1 large duck breast
• 1 teaspoon Chinese five spice powder
• 1 pomegranate, halved
• 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

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tried this recipe or a similar one? share your tips...

1. by carmina on Fri 16 Dec 2011 @ 17:45

Hi there, I've also been looking for duck and crostinis recipe, I almost wanted to jump through the television to have some. Can someone please share the recipe. thanks

2. by Kathryn on Sat 10 Sep 2011 @ 23:24

I saw last week`s duck and crostinis but I am trying to find the recipe..Please someone assist me!Also I require a recipe for good Risotto.... This man,Jamie, is pure magic with his cooking ability! I have a difficult time finding his recipes though!?? Kathryn!!

3. by Sybil on Fri 09 Sep 2011 @ 16:17

Hi, I live in adores and last week we saw one of you 30 minute meals and nos i can't seam to find the recepie. It was the one surre jamie did duck with crostinis whch he served. On a wooden board with the crostinis alo around. How can i get the recepie? Best regards, Sybil

4. by Lacocina on Wed 24 Aug 2011 @ 18:30

Thank you for sharing this incredibly well received recipe. I used it for a birthday celebration meal and was bombarded with compliments. It comprises a great combination of vegetables and the flavor is really subtle despite the red peppers et al. Again, many thanks for a very creative recipe. As they say, the eyes also eat.

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