Spiced Duck and Grapefruit Salad

    Posted on 14th September 2020 by Daniel Newman-Beinart




    Serves 2



    • 2 X 25 grams skinless duck breast, at room temperature
    • 1 teaspoon Chinese five spice
    • 2 teaspoon extra virgin olive oil
    • 1/2 teaspoon runny honey
    • 1 eighth teaspoon English mustard powder
    • 1/2 teaspoon wholegrain mustard
    • 1 large pink grapefruit
    • 100 grams mixed salad leaves
    • 1 small red onion
    • 4 Tablespoons pomegranate seeds (optional)



    1. Set the oven to 180c
    2. Cut the flesh of the grapefruit away from the skin in segments, saving the juice
    3. Thinly slice the onion
    4. Dust the duck breast with the spices
    5. Place a frying pan on the hob and turn on the heat. Cook the breast for 5 minutes until brown all over
    6. Turn off the heat and place the breast on a baking tray. Place in the oven for 10 minutes
    7. Remove from the oven and turn off the heat. Leave the breast to rest for 5 minutes before slicing
    8. Mix the remaining olive oil, honey, mustards and juice from the grapefruit to make the dressing.
    9. Place the salad leaves on a plate and put the duck slices and grapefruit segments on top. Scatter over the pomegranate seeds and serve drizzled with the dressing
    10. Enjoy!

    Leave a Reply

    Your email address will not be published. Required fields are marked *