Serves 2 to 4
2 duck breasts
2 tsp Chinese five spice
salt to season
6 baby pak choi, cut in half lengthways
50 g baby butter lettuce
100 g mung bean sprouts
1 mango, peeled and sliced
3 spring onions, finely sliced
75 g pomegranate arils
20 ml sesame oil
30 ml olive oil
20 ml honey
salt and freshly milled black pepper
juice of ½ a lime
50 g cashew nuts, roasted and salted
a few sprigs fresh coriander
Thinly score the fat on the duck breasts. Rub the five spice into the breasts and set aside for 10 minutes.
Place in a medium-hot frying pan, fat side down, and allow the fat to cook out of the skin. Fry until golden brown and then turn, allowing the other side to cook for a further 5 minutes in the rendered fat. Remove from the heat, season with salt and allow to cool and rest.
Steam the pak choi for 5 to 10 minutes until al dente. Place under cold running water to cool and drain on paper towel.
Place the pak choi, lettuce, sprouts, mango, spring onion and pomegranate arils in a large bowl.
Mix all the dressing ingredients together and drizzle over the salad. Toss well and arrange on a serving platter.
Slice the duck breasts into thin slices. Top the salad with the duck slices and finish off with the cashew nuts and coriander.
Serve at room temperature.
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