Summer duck salad

• Chinese five-spice powder2 tsp tsp
• duck breast↗1

  skin on and scored

• olive oil↗1 tbsp tbsp
• shallots↗2

  finely chopped

• plum sauce4 tbsp tbsp
• dark soy sauce↗4 tbsp tbsp
• sherry vinegar↗4 tbsp tbsp
• sesame oil↗1 tsp tsp
• pack pomegranate seeds↗110g g
• Little Gem lettuce↗1

  quartered lengthways

• medium carrots↗2

  julienned or coarsely grated

• cucumber↗½

  julienned or coarsely grated

• ripe avocado↗½

  stoned, peeled and quartered

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C fan/gas 6. Rub the five‑spice onto both sides of the duck breast and place it in a medium skillet, skin side down. Fry the breast over medium heat for 4 min 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. Roast the duck in the oven for 10 min (or 12‑14 min if you prefer it fully cooked).

2. 2

   Meanwhile, heat the olive oil in the pan and gently cook the shallots for about 5 min until soft. Add the plum sauce, soy sauce, sherry vinegar and sesame oil. Increase the heat to high and simmer for about 2 min until the sauce thickens. Remove from heat, stir in half of the pomegranate seeds and let cool.

3. 3

   When the duck breasts are cooked, let them rest while you prepare the rest of the salad. Heat a griddle pan over high heat and char the lettuce quarters for 2 min on each side. Place the carrots and cucumber in a bowl and toss with half of the dressing.

4. 4

   Arrange on a serving platter with the lettuce and avocado. Slice the duck breast into 6 thick slices, place them on top and scatter the remaining pomegranate seeds. Serve the extra dressing on the side.