This salad is a proper show-off, and I mean that in the best way. It’s got crispy duck — golden, fragrant, sizzling duck — tossed in with sweet mango, crunchy lettuce, spicy five spice, and a hit of lime and sesame that makes your whole mouth wake up. It’s the kind of dish that feels like it took ages to make… when in reality, you’re mostly standing around looking smug with a frying pan.
I remember the first time I made this on a date night in. We’d been pretending we weren’t hungry and then devoured the entire thing, fighting over the last spoonful of pomegranate like two raccoons in a bin. Duck always sounds posh, but this salad is earthy and casual — the kind of thing you eat barefoot on the patio with a cold drink and no plans after. Just vibes.
Why You’ll Love It
- Crispy duck skin. Enough said.
- Sweet mango + sharp lime + spicy five spice = flavour bomb
- It’s secretly really easy — you cook one thing, that’s it
- Perfect for impressing people without breaking a sweat
- Works warm or room temp — ideal for lazy lunches
- You’ll feel like a chef, even if you’re in your pyjamas
Ingredients
- 1 large duck breast
- 1 tsp Chinese five spice powder
- 1 pomegranate, halved
- 3 spring onions, sliced
- A sprig of fresh coriander, leaves picked
- A few sprigs of watercress
- ½ ripe mango, peeled and chopped
- Juice of ½ lime
- Sesame oil, to drizzle
- 1 little gem lettuce, leaves separated
How to Make It
Start with seasoning the duck:
Rub the duck breast with salt and Chinese five spice powder. Really massage it in — your hands will smell amazing. Let it sit for a few minutes while you heat your pan.
Sizzle the skin:
Place the duck skin-side down into a cold frying pan (trust me on this) and turn the heat to medium. Let the fat slowly render out — about 5 minutes. Flip halfway so it gets a kiss of heat on the other side too.
Slice and finish cooking:
Take the duck out and slice it thin. It’ll still be pink inside — don’t panic. Drain the fat from the pan, then toss the slices back in. Stir-fry for 2–3 minutes until golden and crispy. Try not to eat it all straight from the pan.
Get your salad bits ready:
Pop the pomegranate seeds out (the mess is worth it), slice your spring onions, and toss them into a big bowl with coriander, watercress, and mango chunks.
Mix it all together:
Add the crispy duck and squeeze over the lime juice. Drizzle with sesame oil and give it a light toss. It’s starting to look like a painting at this point.
Plate it up:
Lay out little gem lettuce leaves on a plate or platter. Spoon the salad over the top, letting all the colours show off. Finish with a bit more coriander if you’re feeling fancy.
Common Mistakes and How to Dodge Them
Why is my duck chewy?
You probably overcooked it. Keep the initial sear gentle, and don’t skip the slice-then-crisp step — it saves the day.
How do I get the pomegranate seeds out?
Cut it in half and whack the back with a wooden spoon over a bowl. Yes, it works. Wear an apron.
Can I use another fruit?
Absolutely — pineapple, orange, even roasted peach if you’re feeling wild.
Forgot the five spice! Now what?
Try a mix of cinnamon, star anise, and black pepper — not exact, but it’ll do the trick.
Storage and Reheating
This is best eaten fresh — the duck loses its crisp if it sits too long. But if you must store it, keep the components separate and assemble just before eating.
Fridge: Duck and salad bits can chill for a day.
Reheat: Warm duck gently in a pan before serving.
Freezer: Nope. Duck salad and freezer do not mix.
Frequently Asked Questions
Can I use pre-cooked duck?
Yes! Shred it and crisp it in a pan. Game changer if you’re in a rush.
Is this spicy?
Only from the five spice. Add chili if you want a kick.
What goes well with this?
Rice noodles, jasmine rice, or nothing at all — it’s a meal on its own.
Can I make it vegetarian?
Sure — try crispy tofu or roasted mushrooms instead. The dressing and mango still slap.
Nutrition Facts (Per Serving)
- Calories: 340
- Fat: 22g
- Carbs: 16g
- Protein: 18g
- Sodium: 320mg
- Sugar: 10g
Jamie Oliver Duck Salad
Description
Crispy duck tossed with mango, herbs, and pomegranate over crunchy gem lettuce — sweet, salty, zesty, and totally irresistible.
Ingredients
Instructions
- Season duck with five spice and sear skin-down in a cold pan.
- Flip and cook gently, then slice and return to pan to crisp.
- Toss duck with mango, pomegranate, herbs, and spring onions.
- Dress with lime juice and sesame oil.
- Serve on gem lettuce leaves, topped with more coriander.
Notes
- Slice duck before final crisping — it cooks faster and tastes better.
- If pomegranates aren’t in season, try a splash of juice or dried cranberries.
- Don’t skip the lime — it brings the whole thing to life.
- Serve warm or room temp for best flavour.