Sophia Lindop – Seared Duck Breast Salad

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

To finish
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.

Sophia Lindop

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August 18th, 2021|Categories: Michael's Writings|Tags: , |

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