Salads

Five Spice Duck Salad with Royal Pom® Pomegranate Dressing

A delicate duck salad.

Serves: 4.
Prep Time: 15-20 minutes.
Cooking Time: 15-20 minutes.

Ingredients

Dressing

• 1 large Royal Pom® pomegranate
• 2 tsp vegetable oil
• 1 tsp light soy sauce
• 1 clove garlic, crushed
• 1 tbsp rice vinegar

 Salad

• 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
• 1/2 red capsicum, thinly sliced
• 2 tsp five spice powder
• 2 tbsp honey

Cooking Instructions

• Preheat oven to 180°C.
• Cut pomegranate in half, removing seeds from half. Juice the other half with a juicer to get 50ml juice.
• Mix juice with oil, soy, garlic, and rice vinegar.
• Score duck skin with a sharp knife. Combine five spice powder and honey and rub over both sides of the duck.
• Cook duck in a lightly oiled non stick fry pan over medium heat. Cook each side for 1-2 minutes or until golden.
• Place duck onto baking tray and cook in oven for 15-20 minutes, or until just cooked.
• In the meantime, toss together salad ingredients. Slice duck into pieces, toss dressing through.
• Serve on plates, and scatter pomegranate seeds over.