Seared Five-Spice Duck Breast with Snow Peas and Watercress Recipe

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Seared Five-Spice Duck Breast with Snow Peas and Watercress
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Ingredients:

Directions:

  1. To make the dressing, combine the rice vinegar, vegetable oil, soy sauce, sesame oil, grated ginger, sugar and 1/2 teaspoon salt in a small bowl and mix well. Set aside.
  2. Combine the remaining salt and the five-spice powder and sprinkle the mixture over the duck. Place a nonstick frying pan over high heat until hot. Place the duck, skin side down, in the pan and cook until golden brown, about 3 minutes. Turn the breasts, reduce the heat and cook until medium-rare, 6 to 7 minutes. Remove the duck from the pan, place on a cutting board, and let rest for 5 minutes. Do not cover the duck or the skin will not be crisp.
  3. In a large bowl, combine the watercress, snow peas and cabbage. Pour the dressing over the top and toss to coat. Divide the salad among 4 serving plates. Cut the duck into slices on the diagonal. Arrange the slices on each salad and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 253.34 Kcal (1061 kJ)
Calories from fat 104.54 Kcal
% Daily Value*
Total Fat 11.62g 18%
Cholesterol 121.55mg 41%
Sodium 1236.12mg 52%
Potassium 156.93mg 3%
Total Carbs 9.8g 3%
Sugars 1.92g 8%
Dietary Fiber 3.34g 13%
Protein 27.8g 56%
Vitamin C 17.1mg 28%
Iron 4.7mg 26%
Calcium 71.5mg 7%
Amount Per 100 g
Calories 79.6 Kcal (333 kJ)
Calories from fat 32.85 Kcal
% Daily Value*
Total Fat 3.65g 18%
Cholesterol 38.19mg 41%
Sodium 388.4mg 52%
Potassium 49.31mg 3%
Total Carbs 3.08g 3%
Sugars 0.6g 8%
Dietary Fiber 1.05g 13%
Protein 8.74g 56%
Vitamin C 5.4mg 28%
Iron 1.5mg 26%
Calcium 22.5mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.4
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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