2 tsp Chinese five-spice powder
1 duck breast, skin on and scored
1 tbsp olive oil
2 shallots, finely chopped
4 tbsp plum sauce
4 tbsp dark soy sauce (or gluten-free alternative)
4 tbsp Sherry vinegar
1 tsp sesame oil
110 g pack pomegranate seeds
1 baby cos lettuce, quartered lengthways
2 medium carrots, julienned or coarsely grated
½ cucumber, julienned or coarsely grated
½ avocado, stoned, peeled and quartered
- Heat oven to 200C/180C fan. Rub the five-spice into the duck breast on both sides and place in a medium frying pan, skin-side down. Fry the breast on a medium heat for 4 mins until the skin turns golden brown. Cook for 1 min on the other side to seal the meat, then transfer to a small baking tray and wipe out the pan. Put the duck in the oven for 10 mins (or 12-14 mins if you like it cooked through).
- Meanwhile, heat the olive oil in the pan and gently cook the shallots for about 5 mins until soft. Add the plum sauce, soy, vinegar and sesame oil. Turn the heat to high and simmer for about 2 mins until the sauce thickens. Remove from the heat, tip in half the pomegranate seeds and leave to cool.
- Once the duck breasts are cooked, leave them to rest while you prepare the rest of the salad. Heat a chargrill pan on a high heat and char the lettuce quarters for 2 mins each side.
- Put the carrots and cucumber in a bowl and toss with half the dressing. Pile onto a serving platter with the lettuce and avocado. Slice the duck breast into 6 thick slices, arrange on top and scatter over the remaining pomegranate seeds. Serve the extra dressing on the side.