• 2 duck breasts, skin scored
  • 1 tsp Chinese five-spice
  • 2 tsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp honey or brown sugar
  • 2 tsp rice vinegar
  • 1 mango, peeled and sliced
  • 1/2 red onion, finely sliced
  • 2 handfuls watercress


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Put the duck in an ovenproof frying pan, skin-side down, and cook for 8-10 minutes until the skin is crisp and golden and a lot of the fat has rendered out.

  • STEP 2

    Mix the five-spice with 1/2 tsp sea salt, flip the breasts so they are skin-side up and sprinkle over the spice mix. Cook in the oven for 10 minutes. Rest for 5 minutes while you make the salad. Whisk the soy, sesame, sugar and vinegar. Toss with the mango and onion then toss with the watercress. Slice the duck and add to the salad.


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