Before being diagnosed with IBS, I used to enjoy my pomegranate molasses, duck and fig salad, but sadly this contains high FODMAP ingredients, so is no longer a suitable dinner choice.
After experimenting with different ingredients, I created this duck salad recipe, which is my new favourite duck salad.
My maple and lime dressing really makes this salad come to life and is super tasty, especially when accompanied with the extra crispy duck!
This recipe couldn’t be simpler, ready in under 15 minutes.
The perfect meal to enjoy on a weekend with your loved one.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Calories 230 kcal
- 2 boneless duck breast fillets with the skin, approx 300-400g
- 2 tsp Chinese 5 spice
- 40 g mixed baby leaf salad lambs lettuce, chard, and baby red leaf lettuce
- 20 g spinach
- 40 g cucumber diced
- 2 spring onion sliced, green part only
- 40 g red pepper sliced thinly
- 4 cherry tomatoes quartered
- 30 g pomegranate seeds
- 1 tbsp. maple syrup
- 2 tbsp. balsamic vinegar
- Juice of 1/2 a lime
- Pat the duck skin to remove most of the moisture, this is especially important is you like really crispy duck. The dryer the duck the crispier it will be.
- Using a sharp knife make 3 small incisions on the skin side of both breasts (this is known as scoring the meat and helps create a crisp texture).
- Season & rub the Chinese 5 spice over both sides of the duck breasts.
- Heat a frying pan on a medium heat, add the duck breast skin side down and fry for 3 minutes each side. Until golden brown in colour. Set aside on a plate and drain the fat.
- While the meat is resting prepare the salad: In a large salad presentation dish place the baby leaves, spinach, cucumber, spring onion (greens), sliced red pepper and cherry tomatoes.
- In a small bowl mix the maple syrup, balsamic vinegar and lime juice.
- Heat the frying pan to medium. Slice the duck thinly and stir fry until nice and crispy, and cooked to your liking (rare-well done), this takes a few minutes depending on your preference.
- Present the duck on top of the salad, top with pomegranate seeds and drizzle the dressing over the salad.
- Serve between two people on it’s own for a lighter meal or with a skinless jacket potato to make it more filling.