This delicious Jamie Oliver duck salad is quick, fresh, and packed with flavor. Crispy duck paired with juicy mango, pomegranate, and watercress creates a vibrant, nutritious dish. It’s simple to make, and you can easily swap ingredients based on what you have in your kitchen for a versatile meal.
Ingredients Nedded
- 1 large duck breast (about 200–250g / 7–9oz)
- 1 teaspoon Chinese five-spice powder
- 1 pomegranate, halved
- 3 spring onions, trimmed and sliced
- A sprig of fresh coriander, leaves picked
- A few sprigs of watercress
- ½ a ripe mango, peeled and cut into chunks
- Juice of ½ a lime
- Sesame oil, to drizzle
- 1 little gem lettuce (or 1 small head of romaine lettuce)
How To Make Duck Salad
- Season and cook the duck: Season the duck breast and dust with Chinese five-spice powder. Heat a medium-hot frying pan and fry the duck gently for 5 minutes, turning halfway, until the skin is golden brown and the fat has rendered.
- Slice and crisp the duck: Remove the duck from the pan and slice thinly (it will still be raw in the middle). Discard the fat from the pan and return the sliced duck to the pan. Stir-fry for a few minutes until the duck is cooked through and crispy. Set aside.
- Prepare the salad: Mix the pomegranate seeds, spring onions, coriander leaves, watercress, mango, and crispy duck.
- Dress the salad: Dress with the lime juice and a drizzle of sesame oil. Season to taste.
- Assemble and serve: Separate the lettuce leaves and arrange on plates. Top with the dressed salad and serve immediately.
Recipe Tips
- Don’t overcook the duck: Cook the duck until the skin is crispy and golden, but avoid overcooking it. The inside should stay pink for the best texture and flavor.
- Let the duck rest before slicing: After cooking, let the duck rest for a few minutes before slicing. This helps keep the juices in and makes the meat tender.
- Season the salad after dressing: Once you’ve dressed the salad, taste and adjust the seasoning. A pinch of salt or a little more lime juice can elevate the flavors.
- Prepare the salad ingredients ahead of time: Chop the mango, spring onions, and pomegranate in advance to save time when assembling the salad. This makes the process quicker and smoother.
How To Store Leftovers?
Let the leftover duck salad cool to room temperature before placing it in an airtight container. Store in the fridge for up to 2 days.
Nutrition Facts
Serving Size: 1 serving (approximately 200–250g / 7–9oz)
- Calories: 295
- Total Fat: 15.6g
- Saturated Fat: 3.5g
- Total Carbohydrate: 12.8g
- Dietary Fiber: 5.6g
- Sugars: 11.8g
- Protein: 24.3g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chickpea Salad
- Jamie Oliver Double Corn Salad
- Jamie Oliver Strawberry Cucumber Salad
- Jamie Oliver Healthy Caesar Salad
Jamie Oliver Duck Salad
Description
This delicious Jamie Oliver duck salad is quick, fresh, and packed with flavor. Crispy duck paired with juicy mango, pomegranate, and watercress creates a vibrant, nutritious dish. It’s simple to make, and you can easily swap ingredients based on what you have in your kitchen for a versatile meal.
Ingredients
Instructions
- Season and cook the duck: Season the duck breast and dust with Chinese five-spice powder. Heat a medium-hot frying pan and fry the duck gently for 5 minutes, turning halfway, until the skin is golden brown and the fat has rendered.
- Slice and crisp the duck: Remove the duck from the pan and slice thinly (it will still be raw in the middle). Discard the fat from the pan and return the sliced duck to the pan. Stir-fry for a few minutes until the duck is cooked through and crispy. Set aside.
- Prepare the salad: Mix the pomegranate seeds, spring onions, coriander leaves, watercress, mango, and crispy duck.
- Dress the salad: Dress with the lime juice and a drizzle of sesame oil. Season to taste.
- Assemble and serve: Separate the lettuce leaves and arrange on plates. Top with the dressed salad and serve immediately.
Notes
- Don’t overcook the duck: Cook the duck until the skin is crispy and golden, but avoid overcooking it. The inside should stay pink for the best texture and flavor.
- Let the duck rest before slicing: After cooking, let the duck rest for a few minutes before slicing. This helps keep the juices in and makes the meat tender.
- Season the salad after dressing: Once you’ve dressed the salad, taste and adjust the seasoning. A pinch of salt or a little more lime juice can elevate the flavors.
- Prepare the salad ingredients ahead of time: Chop the mango, spring onions, and pomegranate in advance to save time when assembling the salad. This makes the process quicker and smoother.
Jamie Oliver Duck Salad