less than 30 mins
10 to 30 mins
By Matt Tebbutt
From Saturday Kitchen
For the duck breasts
- 1 tbsp Chinese five-spice powder
- 2 duck breasts, skin on
- 2 tbsp runny honey
- salt and freshly ground black pepper
For the salad
- 1 endive, leaves separated
- ¼ mooli (Chinese radish), peeled and julienned
- 4 spring onions, chopped
- 2 tbsp fresh coriander leaves
- 2cm/¾in piece fresh root ginger, peeled and julienned
- ½ pomegranate, seeds removed
- 1 tbsp black sesame seeds
- 1 red chilli, chopped
- 2 tbsp soy sauce
- 2 tbsp pomegranate molasses
- 1 garlic clove, minced
To make the duck, preheat the oven to 200C/180C Fan/Gas 6. Rub the Chinese five-spice powder into the duck breasts. Season well with salt and pepper and place skin-side down in a hot frying pan and cook for 6–8 minutes until the fat is rendered. Place some of the peelings from the salad in a roasting tin and sit the duck breasts on top, skin-side up. Cook in the oven for 10 minutes, or until the duck is medium–rare, discard the trimmings. Brush the duck breasts with the honey and leave to rest for 10 minutes.
To make the salad, place the endive, mooli, spring onions and coriander and ginger in a large bowl and mix together. In a separate bowl, place the pomegranate seeds, sesame seeds, chilli, soy, molasses and garlic and mix to combine. Just before serving, dress the endive mixture with the pomegranate mixture.
Carve the duck into slices and serve with the dressed salad.