Wok fried five spiced duck breast

by Ching-He Huang

Duck with orange & pomegranate wild rice salad


½ duck breast, skin removed, sliced into wafer-thin slices
1 tsp fresh root ginger, peeled and grated
¼ tsp Chinese five spice
1 pinch of sea salt
1 pinch of ground black pepper
1 tsp rapeseed oil
1 tbsp shaohsing rice wine or 1 tsp vegetable bouillon liquid stock

For the salad:
40g wild rice
½ orange, segmented
3 tbsp pomegranate seeds
50g mixed seasonal salad leaves, washed and drained
½ tbsp extra virgin olive oil
Juice of ½ lemon
1 pinch of sea salt
1 pinch of ground black pepper


For the salad, cook the wild rice according to the packet instructions, then chill. Once the rice is cold, toss together with the orange segments, pomegranate seeds and salad leaves. Cover and chill in the fridge.

Put the duck slices, grated ginger, five spice, sea salt and black pepper into a bowl and toss together. Heat a wok (or pan) over a high heat and add the rapeseed oil.

Add the duck slices and sear on one side, then flip them over. Add the rice wine or the stock liquid (which will be saltier) to intensify the flavour and cook, tossing and stirring, until the liquid has been absorbed. Transfer to a serving plate.

Remove the salad from the fridge and season with the olive oil, lemon juice, sea salt and black pepper. Add the duck and toss. Eat immediately.

Recipe from Eat Clean: Wok Yourself to Health by Ching-He Huang

Published by Harper Thorsons