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    Five spice crispy duck salad

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    Five spice crispy duck salad

    This fresh and aromatic salad is the perfect foil for the rich duck. Quick to make and packed full of flavour, it’s the ideal recipe for a romantic dinner for two.

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 2

    Ingredients

    340g pack 2 Gressingham Duck Breasts

    1 tsp Chinese five spice powder

    60g bag Waitrose Watercress, Rocket & Spinach Salad

    1 small mango, skinned, stoned and cut into batons

    1 tbsp Waitrose Lemongrass, Ginger & Lime Dressing

    110g pack Waitrose Pomegranate Seeds

    2 salad onions, thinly sliced

    Method

    1. Dust the duck breasts with the spice powder and cook in a griddle pan or non-stick frying pan, skin side down, for 10 minutes. Turn and cook the other side for a further 5 minutes until the duck is crisp and dark golden. Set aside to rest for 5 minutes.

    2. Arrange the salad leaves on 2 plates and scatter over the mango pieces. Drizzle lightly with the dressing.

    3. Slice the duck and arrange on top of the leaves. Scatter over the pomegranate and salad onions and serve warm.

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    Cook’s tip

    The pomegranate lends a Persian feel to this recipe, so try swapping the Chinese five spice for aromatic and peppery baharat for a Middle Eastern-inspired dish.

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