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Summer duck salad

Summer duck salad

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Rating: 3 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Good Food reader Bradley Taylor shares a light lunch or dinner dish with bold Asian flavours of five-spice, plum sauce and pomegranate

Nutrition: per serving
NutrientUnit
kcal465
fat22g
saturates4g
carbs41g
sugars26g
fibre11g
protein21g
salt6.1g
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Ingredients

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Rub the five-spice into the duck breast on both sides and place in a medium frying pan, skin-side down. Fry the breast on a medium heat for 4 mins until the skin turns golden brown. Cook for 1 min on the other side to seal the meat, then transfer to a small baking tray and wipe out the pan. Put the duck in the oven for 10 mins (or 12-14 mins if you like it cooked through).

  • STEP 2

    Meanwhile, heat the olive oil in the pan and gently cook the shallots for about 5 mins until soft. Add the plum sauce, soy, vinegar and sesame oil. Turn the heat to high and simmer for about 2 mins until the sauce thickens. Remove from the heat, tip in half the pomegranate seeds and leave to cool.

  • STEP 3

    Once the duck breasts are cooked, leave them to rest while you prepare the rest of the salad. Heat a griddle pan on a high heat and char the lettuce quarters for 2 mins each side. Put the carrots and cucumber in a bowl and toss with half the dressing.

  • STEP 4

    Pile onto a serving platter with the lettuce and avocado. Slice the duck breast into 6 thick slices, arrange on top and scatter over the remaining pomegranate seeds. Serve the extra dressing on the side.

Goes well with

Recipe from Good Food magazine, July 2015

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Rating: 3 out of 5.1 rating
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