Duck Salad with Pomegranate Dressing
Serves: 4
Dressing:
   1 large pomegranate
   2 tsp vegetable oil
   1 tsp light soy sauce
   1 clove garlic, crushed
   1 tbsp rice vinegar
Salad:
   4 duck breast fillets (about 900g in total), with skin
   3 cups watercress sprigs or 100g Asian salad mix
Duck Salad with Pomegranate Dressing
   1 cup bean sprouts, tailed
   1 medium carrot, finely sliced
   8 snowpeas, sliced thinly lengthways
   ½ red capsicum, thinly sliced
   2 tsp five spice powder
   2 tbsp honey

Preheat oven to 180°C. Cut pomegranate in half, removing seeds from half. Juice the other half with a juicer to get 50ml juice.
   Mix juice with oil, soy, garlic, and rice vinegar. Score duck skin with a sharp knife. Combine five spice powder and honey and rub over both sides of the duck.
   Cook duck in a lightly oiled non-stick fry pan over medium heat. Cook each side for 1-2 minutes or until golden.
   Place duck onto baking tray and cook in oven for 15-20 minutes, or until just cooked.
   In the meantime, toss together salad ingredients. Slice duck into pieces, toss dressing through.
   Serve on plates, and scatter pomegranate seeds over.
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