You could really use this spice mix with any meat, so feel free to mix it up if you can’t get your hands on duck. 5 Spice powder is a blend of cloves, star anise, cinnamon, fennel seed and sichuan peppercorns which you can pick up quite easily in the supermarket. The dressing is nice and tangy and really off sets the rich duck nicely, do use whatever freshly sliced veggies you fancy.
2 duck breast fillets, cut in 1/2cm slices
6 tablespoons of plain flour
1 1/2 tablespoons of 5 spice powder
1 teaspoon of red chilli flakes
Sunflower oil for shallow frying
Sea salt to season
1/2 head of cos lettuce, shredded
3 spring onions, finely sliced
2 small carrots, finely sliced
For the dressing
Juice of 1 lime
1 tablespoon of sunflower oil
1 tablespoon of rice wine
1 tablespoon of caster sugar
1 1/2 tablespoon of fish sauce
1 clove of garlic, finely minced
On a plate, combine the flour with the 5 spice powder and chilli flakes. Press each slice of duck into the spiced flour mix and set aside on a clean plate.
Whisk together the ingredients for the dressing and set aside.
Toss the spring onions, carrot and lettuce together and set aside.
Heat about 2 cm of sunflower oil in a medium frying pan over a high heat and shallow fry the slices of duck for about 1-2 minutes either side or until you get a nice golden brown colour. Adjust the heat as necessary, the oil can get quite hot and because the duck is quite fatty it can spit quite a bit.
Remove from the pan with a slotted spoon and place on a plate lined with kitchen paper. You may have to do two batches as it’s best not to overcrowd the pan or you won’t get a nice colour on the slices.
Pour the dressing with the vegetables and toss to coat. Serve the salad in nice plates and top with the crispy duck slices. Beautiful!