Jewelled Chinese five-Spice Duck Salad
One of my favourite recipes for entertaining, this salad look fabulous with ruby-red pomegranate jewels and juicy mango.
The 'ish' ingredient is Chinese Five Spice, which is an aromatic blend of spices that marries perfectly with duck breasts.
Toasted sesame oil and plenty of fresh lime finish off this very sensational salad. Serve it in baby cos lettuce leaves as a canapé. Makes 30 canapés.
You will need
2 duck breasts
2 tbsps Chinese five spice
150g baby salad leaves (no rocket)
2 tbsps chopped coriander
6 spring onions, finely chopped
100g pea shoots (or fine alfalfa or radish shoots)
Juice of 2 limes
2 mangos, peeled and sliced
Seeds of 1 pomegranate
Few drops toasted sesame oil
4 baby cos lettuces, washed and trimmed
Trim any excess fat from around the edge of the duck breasts. Score the fat in a diamond pattern. Rub the flesh well with the Chinese five spice, but don't sprinkle on the fatty side as it will burn.
Lay the fat sides down in a medium-hot pan and render out the fat until a thin crispy layer is left. Turn up the heat and seal the breasts from the other side.
Mix the baby leaves and half the coriander, spring onions and pea shoots together. Arrange on a large platter or individual plates.
When the duck breasts are cooked to medium rare, remove from the pan and allow to rest for 10 minutes. Thinly slice and return to the pan.
Squeeze the lime juice over and stir over a medium heat until the duck is cooked to your liking. Duck breast should be served medium rare, but you can cook it very gently for longer.
Arrange the duck on the bed of salad, scatter over the mango and pomegranate seeds, pour over the juice and toss gently.
Garnish with the rest of the coriander, spring onion and pea shoots. Sprinkle over a few drops of sesame oil.
Scoop into baby cos lettuce leaves if serving as a canapé.