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Five Spiced Duck Salad With Sesame Ginger Vinaigrette

Balsamic Entrée Salad/Pasta Salad Other Meats
  • 1 large Duck breast, boneless, skin on
  • 1 tbsp Chinese five spice powder
  • 1/4 cup Pomegranate seeds
  • 1/2 cup Sweet onions, julienned
  • 1 tbsp Fresh coriander, leaves picked
  • 1 cup Cress
  • 1/2 cup Mango, diced
  • 2 fl oz Sesame Ginger Vinaigrette
  • 2 leaves Boston Bibb lettuce
  • Sesame Ginger Vinaigrette
  • 2 cups Ken's White Balsamic Vinaigrette
  • 2 tbsp Sesame oil
  • 2 tbsp Ginger stir-in paste
  • 1.  Score skin side of duck breast then season both sides with Chinese five spice powder.
  • 2.  Put in a frying pan over medium heat skin side down and fry very gently until lots of fat has come out of the skin and the skin is golden brown and crisp.
  • 3.  Turn breast over and continue cooking until desired temperature is reached.
  • 4.  Take out of the pan, allow to rest for a few minutes and then slice thinly on the bias.
  • 5.  In a mixing bowl, mix pomegranate seeds, sweet onions, coriander, cress, mango and Sesame Ginger Vinaigrette.
  • 6.  Place the Boston Bibb lettuce on a serving plate.
  • 7.  Top with the pomegranate mix.
  • 8.  Neatly arrange the sliced duck on top and serve.

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