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Recipes
Five Spice Duck Salad With Pomegranate Dressing Recipe
Salads
Prep Time
20 mins
Cook Time
20 mins
Course
Read Recipe
Ingredients List
Serves 4 people
1 Pomegranates
1 medium carrot finely sliced
8 snowpeas sliced thinly lengthways
2 tsp five spice powder
2 tbsp honey
1/2 thinly sliced
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
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step by step 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.
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