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five spice duck salad

Five spice duck salad

With juicy mango and pomegranate

five spice duck salad

20 mins

Super easy

serves 2

About the recipe


nutrition per serving

295

Calories


15.6g

Fat


3.5g

Saturates


11.8g

Sugars


24.3g

Protein


12.8g

Carbs


of an adult’s reference intake


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

  1. This exotic duck salad has got it all going on – crunch, spice, juicy fruit and tasty crispy duck.
  2. 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.
  3. 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.
  4. Separate the lettuce leaves and arrange on plates. Top with the dressed salad to serve.

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