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Recipe

Five Spice Duck Salad with Pomegranate Dressing

4
Serves
20 MINS
Prep Time
20 MINS
Cook Time
12
Ingredients
Ingredients
Method
  • 1 Pomegranates
  • 2 tsp vegetable oil
  • 1 tsp light soy sauce
  • 1 clove garlic, crushed
  • 1 tbsp rice vinegar
  • 4 duck breast fillets, (about 900g in total) with skin
  • 3 cups watercress sprigs Or 100g Asian salad mix
  • 1 cup bean sprouts, tailed
  • 1 medium carrot, finely sliced
  • 8 snowpeas, sliced thinly lengthways
  • 2 tsp five spice powder
  • 2 tbsp honey
  1. Preheat oven to 180°C.
  2. Cut pomegranate in half, removing seeds from half. Juice the other half with a juicer to get 50ml juice.
  3. Mix juice with oil, soy, garlic, and rice vinegar.
  4. Score duck skin with a sharp knife. Combine five spice powder and honey and rub over both sides of the duck.
  5. Cook duck in a lightly oiled non stick fry pan over medium heat. Cook each side for 1-2 minutes or until golden.
  6. Place duck onto baking tray and cook in oven for 15-20 minutes, or until just cooked.
  7. In the meantime, toss together salad ingredients. Slice duck into pieces, toss dressing through.
  8. Serve on plates, and scatter pomegranate seeds over.