Chinese spiced duck & grapefruit salad
7
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
A great Chinese-spiced lunch dish – or divide it into four portions for a dinner party starter.
Ingredients
Duck Breast, Skinless, raw
300 g, at room temperature
Chinese 5 Spice
1 teaspoon(s), level
Olive Oil
2 teaspoon(s)
Honey
½ teaspoon(s), level
Smooth Mustard
¼ teaspoon(s), level
Wholegrain Mustard
½ teaspoon(s), level
Grapefruit
1 medium, segmented and juice reserved
Salad leaves
100 g
Red onion
1 small, sliced thinly
Pomegranate
1 medium, 4 tbsp of seeds
Instructions
1
Preheat the oven to Gas Mark 6/200ºC/fan oven 180ºC. Dust the duck with the Chinese five spice. Heat 1 teaspoon of the olive oil in a frying pan and cook the duck for 5 minutes until brown all over.
2
Place the duck breasts on a baking tray and cook in the oven for 10 minutes. Remove from the oven, cover and leave to rest for 5 minutes before slicing.
3
Combine the remaining olive oil, honey, mustards and juice from the grapefruit to make the dressing. Divide the salad leaves between 2 plates and top with the duck slices and grapefruit segments. Scatter over the onion and pomegranate seeds and serve drizzled with the dressing.
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