This exotic duck salad has got it all going on – crunch, spice, juicy fruit and tasty crispy duck.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 20 minutes
    •    Yield: 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

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.

This great family recipe is thanks to Jamie Oliver at https://www.jamieoliver.com/recipes/duck-recipes/five-spice-duck-salad/