Roast duck breasts with endive and mooli salad

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the duck breasts

  • 1 tbsp Chinese five-spice powder
  • 2 duck breasts, skin on
  • 2 tbsp runny honey
  • salt and freshly ground black pepper

For the salad

  • 1 endive, leaves separated
  • ¼ mooli (Chinese radish), peeled and julienned
  • 4 spring onions, chopped
  • 2 tbsp fresh coriander leaves
  • 2cm/¾in piece fresh root ginger, peeled and julienned
  • ½ pomegranate, seeds removed
  • 1 tbsp black sesame seeds
  • 1 red chilli, chopped
  • 2 tbsp soy sauce
  • 2 tbsp pomegranate molasses
  • 1 garlic clove, minced
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