Chinese Duck and Orange Salad

I don’t personally like raw spring onions so I took them out in the end.

Makes 5 lunches

2 duck breasts

5cm ginger peeled and grated

2 cloves of garlic

1 1/2 tsp chinese 5 spice

4 spring onions (optional)

10 cm cucumber

100g radishes

1 medium carrot

100g baby leaf salad leaves

100g peanuts

4 oranges

Dressing

2 tsp toasted sesame oil

1 lime

2 tbsp extra virgin olive oil

1.  Heat a medium saucepan on a medium low hob (3).  You do not need to add any oil to the pan.
2. Using a sharp knife, slash the skin of the duck breasts, diagonally 4-5 times.  Add the chinese 5 spice and rub in both sides of the breasts
3. Add the ginger to the duck, it may end up looking a bit “hairy” because of the fibres in the ginger mixed with the spice but you can always remove these bits at the end.
4. Add the breasts to the pan skin side down and crush the garlic onto the side facing upwards.  After 18 minutes, turn and cook for 6 minutes or less if you like it rare.  I like mine medium, slightly pink in the middle.
5. While the duck is cooking, finely slice or mandolin the radishes and spring onion if using.  Cut the cucumber in half lengthways and mandolin or finely slice to make half moon shapes.
6. Peel and grate the carrot.
7. Blitz the peanuts in the food processor so they are roughly chopped.  Keep an eye on them as you don’t want them to be a too small.
8. Once the duck is cooked, remove it from the pan and put onto a chopping board.  Leave it to rest.
9. Segment the oranges.
10. Squeeze the juice from the lime into a small bowl and add the sesame seed oil and extra virgin oil to make a dressing.  Dress the leaves.
11. Add the cucumber, radishes and carrot.
12. Finely slice the duck.
13. Top the salad with the duck, orange and then peanuts and spring onion if using.