Easy five-spice duck salad

THIS is so easy to make and incredibly tasty for just a handful of ingredients. Check your spice powder is not already salted before you add it to the duck. SERVES 2 Per serving: Calories, 461; carbohydrates, 8.2g; protein, 46g; fat, 25g; fibre, 5.3g 2 boneless, skin-on duck breasts ½ tsp salt 1 tbsp five-spice powder FOR THE SALAD 1 tbsp sesame seeds 4 spring onions, finely sliced ½ red pepper, sliced into thin strips 1 small carrot, cut into ribbons 100g white cabbage or lettuce, roughly torn 10g coriander, finely chopped 10g mint leaves, roughly torn FOR THE DRESSING Juice of 1 lime 2 tsp toasted sesame oil 2 tsp soy sauce 10g knob of ginger, peeled and grated Fresh chilli, finely chopped TOAST the sesame seeds briefly in a small pan until golden brown. Tip out on to a plate and set aside. Rub the salt and five-spice powder into the duck breasts. Put them into a cold, dry, non-stick frying pan, skin-side down, and cook for 10 minutes over a medium heat. Cook the breasts on the other side for about 5 minutes then remove from the pan and leave to rest on a warm plate for 10 minutes. Mix the salad ingredients together in a large bowl. Add the dressing ingredients to a small jug, stir and pour over the salad. Toss together and divide into two bowls. Cut the duck into slices, about 5mm thick, leaving the skin on, and divide between the bowls. Scatter over the seeds and serve straight away.