Recipe: Wok-fried five-spiced duck breast with orange and pomegranate wild rice salad

Posted on 26th March 2015 by Ching-He Huang
With a revolutionary east-west approach to eating well, here's Ching-He Huang's recipe for a delicious five-spiced duck breast with orange and pomegranate wild rice salad.

This is a delicious, filling lunch that will provide nutrients and fuel for an active day.

Duck is full of protein, which supports your immune system, helps maintain your tissues, and promotes health. It also contains vitamins B5 and B12, which both support your nervous system function.

Wild rice grains are not polished or refined and therefore contain more fibre than white rice, which makes you feel fuller when you eat them. They are digested more slowly, which may lead to less fat storage and are very rich in antioxidants, containing up to 30 times more than white rice, helping to protect you from disease and ageing.

Pomegranate is a nutrient-dense  food that has one of the highest antioxidant levels of any fruit, offering protection against heart disease and cancer.

½ duck breast, skin removed, sliced into wafer-thin slices

1 teaspoon freshly grated peeled root ginger

¼ teaspoon Chinese five- spice powder

1 pinch of sea salt

1 pinch of ground black pepper

1 teaspoon rapeseed oil

1 tablespoon Shaohsing rice wine or 1 teaspoon vegetable bouillon liquid stock


40g/1½ oz wild rice

½ orange, segmented

3 tablespoons pomegranate seeds

50g/2oz mixed seasonal salad leaves, washed and drained

½ tablespoon 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 powder, 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 wok-fried duck and toss, then eat immediately


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