Summer duck salad

Good Food reader Bradley Taylor shares a light lunch or dinner dish with bold Asian flavours of five-spice, plum sauce and pomegranate

  • Prep:15 mins
    Cook:25 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 465
  • fat 22g
  • saturates 4g
  • carbs 41g
  • sugars 26g
  • fibre 11g
  • protein 21g
  • salt 6.1g


  • 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
  • 4 tbsp sherry vinegar
  • 1 tsp sesame oil
  • 110g pack pomegranate seeds
  • 1 Little Gem lettuce, quartered lengthways
  • 2 medium carrots, julienned or coarsely grated
  • ½ cucumber, julienned or coarsely grated
  • ½ ripe avocado, stoned, peeled and quartered


  1. Heat oven to 200C/180C fan/gas 6. 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).

  2. 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.

  3. Once the duck breasts are cooked, leave them to rest while you prepare the rest of the salad. Heat a griddle 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.

  4. 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.

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