Instructions

1. Rub the skin of the duck breast with salt and fry its skin side till crispy. Turn it over and cook it to your liking. Let it rest for 5 minutes.
2. If you're using leftover duck - slice or tear the meat into bite-size pieces.
3. Heat the oil in a pan, stir in the spice mixture for about a minute. When its fragrant, pour it into a small jug. Squeeze in the juice of the mandarin and season with salt and pepper.
4. Separate the chicory leaves, rinse and wipe them, then arrange on a plate. Scatter the watercress/rocket and mint leaves on top.
5. Slice the breast meat and arrange them on top of the green salad. Pour over the spiced mandarin dressing and sprinkle the pomegranate seeds over the salad.