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Five spice duck salad

Five spice duck salad

Five spice duck salad

With juicy mango and pomegranate

With juicy mango and pomegranate

Serves 2

Cooks In20 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 295 15%

  • Fat 15.6g 22%

  • Saturates 3.5g 18%

  • Sugars 11.8g 13%

  • Protein 24.3g 49%

  • Carbs 12.8g 5%

Of an adult's reference intake


  • 1 large duck breast
  • 1 teaspoon Chinese five spice powder
  • 1 pomegranate , halved
  • 3 spring onions , trimmed and sliced
  • 1 sprig fresh coriander , leaves picked
  • a few sprigs watercress
  • ½ ripe mango , peeled and cut into chunks
  • ½ lime , juice of
  • sesame oil , to drizzle
  • 1 little gem lettuce


  1. This exotic duck salad has got it all going on – crunch, spice, juicy fruit and tasty crispy duck.
  2. Season the duck breast and dust with Chinese five spice powder. Put in a medium-hot frying pan and fry very gently for 5 minutes, turning halfway, until lots of fat has come out of the skin and the skin is golden brown. Take out of the pan and slice thinly – the duck will still be raw in the middle but don’t worry! Discard the fat from the pan and put the sliced duck back in. Stir fry for a few minutes, until cooked through and crispy. Set aside.
  3. Mix the pomegranate seeds, spring onions, coriander, watercress, mango and crispy duck together. Dress with the lime juice and a drizzle of sesame oil. Season to taste.
  4. Separate the lettuce leaves and arrange on plates. Top with the dressed salad to serve.

Watch the video: Nigella Lawson: Butternut Squash with Pecans and Blue Cheese: Express (October 2021).