Five Spice Crispy Duck with Croutons

Anyone who knows me knows that I am not a huge fan of duck. However, this recipe changed my mind, and the beauty of it was that it was prepared, cooked, and ready to eat, salad included in 30 minutes.

The duck was pan fried, moist, and tasted so good.

The garlic bread made fresh included garlic both minced and whole with fennel seeds, and soaked in a butter olive oil. Thanks to James Martin for advertising that little gem.

The salad also included fresh pomegranate seeds, which were fresh, crisp, and delicious. I used micro shoots and watercress along with organic tri-coloured carrots. Try not to leave out the pomegranate seeds, as they really do add to the flavour in the salad, and when mixed with the salad dressing (three sisters’ recipe), the sweetness came through, along with the savory.

The wooden board was dressed with fresh mint, chili, salt, pepper, olive oil, and the whole garlic from the bread spread on the board. The juice from half a lemon was also included.

Slice the duck breast on the board, mix the juices with the mint, etc. Get your hands dirty and massage everything together then place the garlic bread around the meat, so all the juices get soaked into the bread. Pour yourself a nice drink, get a plate, and just get sucked in, and indulge yourself, it’s a real treat, this one.