Maybe you’ve never attempted to cook duck, or maybe you only order it when out for Chinese. Either way, don’t be afraid of trying it at home. There is something stylish and refreshing about this crispy-skinned salad, tossed here with in-season mangoes, asparagus and crunchy pecans. It’s pure enjoyment. Serve as an exotic entrée or Christmas entertaining salad.
Pre-heat oven to 180ºC. Trim excess fat off duck breast. Place skin-side down in a cold, non-stick pan. Fry slowly on low until golden (about 15 minutes). Turn duck over and seal well. Place in the oven for about 5 minutes. Remove and cover with foil.
Meanwhile, cut asparagus into 5cm lengths and blanch in boiling water. Drain and refresh in ice water. Drain, pat dry. Peel mangoes, slice thinly. Wash endive, drain well.
To make the dressing, whisk all ingredients together. Lightly toss the salad leaves with half the dressing, and sprinkle with mango, pecans and asparagus. Slice the duck into thin strips and scatter over salad, pour over remaining dressing and garnish with pomegranate.