Five-Spice Duck Breast Salad with Plum Dressing and Asian Greens

Ingredients

• 2 duck breasts
• 2 tsp Chinese five-spice
• 2 pak choi
• 100 g radishes
• 3 tbsp plum sauce
• 2 tbsp rice vinegar
• 15 g fresh ginger
• 4 spring onions

Method

1. 1

   Score the duck skin in a criss-cross pattern and rub all over with five-spice and salt.

2. 2

   Place duck skin-side down in a cold frying pan, then turn heat to medium. Cook for 12 minutes until skin is golden and crispy, then flip and cook for 5 minutes more. Rest for 5 minutes.

3. 3

   Halve pak choi lengthways and add to the hot duck fat in the pan. Cook for 2–3 minutes until wilted and lightly charred.

4. 4

   Whisk plum sauce, rice vinegar and finely grated ginger together to make the dressing.

5. 5

   Thinly slice radishes and spring onions.

6. 6

   Slice duck breast thinly. Arrange pak choi on a platter, top with duck, radishes and spring onions, then drizzle the plum dressing generously over everything.