20 mins
Super easy
serves 2
About the recipe
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
Method
This beautiful duck salad has got it all going on – crunch, spice, juicy fruit and tasty crispy duck
- 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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