Prep Time 10 minutes - Total Times 15 minutes - Serves 4
A good salad is a lot more than just a few crispy lettuce leaves, cherry tomatoes and cucumber. Take some great ingredients put them together correctly and that salad becomes the main event.
Salad Ingredients
2 duck breast.
200 g of rice noodles, cooked according to the packet.
½ a cucumber, sliced into ribbons using a peeler (only peel as far down as the seeds, you don’t want them in the salad).
1 carrot, sliced into ribbons using a peeler.
1 handful of watercress.
80 g of pomegranates.
1 handful of fresh coriander, just tear in your hands.
4 spring onions, cut into 1cm slices at an angle.
1 red chilli, roughly sliced.
70 g of peanuts.
2 tbsps of sesame seeds.
60 g of beansprouts.
1 tsp of Chinese 5 spice.
Dressing Ingredients
5 tbsps of oyster sauce.
5 tbsps of honey.
4 tbsps of light soy sauce.
3 tsps of toasted sesame oil.
2 lime, juice.
1 thumb piece of fresh ginger, grated.
2 garlic, grated.
Method
Take the duck breast, season and sprinkle with the 5 spices on both sides. Then place skin side down in a cold ovenproof frying pan and put on a medium heat. Cook for 7 minutes so that the skin gets crispy. Flip over so it’s skin side up and put the pan in a preheated oven, set at 200℃ for 5 minutes. Once done take out of the oven and allow to rest for 5 minutes.
Put the peanuts and sesame seed in another pan and dry fry for a minute or so to get toasted.
While the duck is resting take the rest of the salad ingredients along with the toasted nuts and put in a large serving dish. Now take the dressing ingredients mix all together and pour over the salad and give it all a good mix.
Thinly slice the duck breast and arrange on top of the salad and serve immediately.