Ingredients
Method
- Duck breast
- Chinese 5 spice
- 1 Red chilli
- Bunch of fresh mint
- 1/2 Lemon
- 1 tsp Runny honey
- Sliced ciabatta loaf
- 5 Cloves of garlic
- 1 tsp Fennel seeds
- Pomegranate seeds
- Olive oil
- Salt & pepper
Method
- Score the duck fat, season with salt and a good pinch of Chinese 5 spice. Rub the spice all over and drizzle with olive oil. Place into a large hot frying pan fat side down and cook to your liking. I prefer slightly pink... I normally melt the duck fat down on the hob until crispy then transfer to the oven for 7 mins for the perfect cook.
- Cut the ciabatta into thick slices, place on a roasting tray and drizzle with olive oil, fennel seeds, salt and pepper. Bash the garlic and add to the tray to add extra flavor. Pop in the oven until toasted.
- Once the duck is cooked, leave to rest wrapped in tin foil. Whilst waiting on the ciabatta and duck to rest, create the dressing. De-seed and finely chop the chilli, mint and pop in a bowl. Add honey, juice of half a lemon and a good drizzle of olive oil. Mix together and add a pinch of salt and pepper.
- After resting for 2-3 mins, thinly slice the duck. Arrange the ciabatta on a sharing platter and top with duck and drizzle over the dressing. Lastly top with the pomegranate seeds and share with friends
30 Minutes