Fresh, vibrant and just a little festive, these are just the thing after a few days of heavier Christmas fare.
This also works beautifully with leftover turkey! Just fry the meat in a pan with the five spice until it crisps and you’re in business.
2 duck breasts
Chinese five spice
Salt and pepper
Hoisin sauce (290g bottle)
1 juicy lime
Big bunch fresh coriander
1 – 2 fresh red chillies, seeds removed and finely chopped
1 cucumber, halved lengthways and de-seeded, cut into thirds, then sliced into thin strips
1 bunch spring onions, trimmed and sliced into 1-inch pieces
Large handful pomegranate seeds
12 mini tortillas
Score the duck skin in a criss-cross pattern, taking care not to score the flesh below. Rub a generous sprinkling of the five spice, salt and pepper into both sides of the duck, then lay in a frying pan, skin-side down.
Turn the heat on to medium, and let the duck breast cook for 12 – 14 minutes on the first side. Don’t shake it or move it, just let the fat slowly render down. When the first side is a dark golden brown, turn the breasts over and cook for a further 4 – 5 minutes, or until the duck breast feels bouncy but not too firm. Remove to a plate and cover with foil. Leave to rest for 10 minutes.
Meanwhile, squeeze the juice of the lime into the hoisin sauce and stir well. Transfer to a couple of small serving bowls. Add big piles of coriander, chilli, cucumber and spring onions to a large platter or serving board, then nestle in the bowls of hoisin – one at each end.
Pile up a stack of the mini tortillas at one end, or on a small plate on the side.
Slice the duck as thinly as you possibly can, then transfer the duck to a serving dish (or two smaller ones) and pour over any resting juices. Sprinkle over the pomegranate seeds.
Allow everyone to assemble their own. First smear some of the lime-spiked hoisin on a tortilla, adding 2 or 3 slices of duck breast, then piling on the vegetables. Don’t forget a few pomegranate seeds!