- 3 tablespoons rice vinegar
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon grated ginger
- 1 teaspoon sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon Chinese five-spice powder
- 12 ounces boneless duck breast, skin scored
- 1 bunch watercress (about 4 ounces), tough stems removed
- 2 cups snow peas, thinly sliced
- 2 cups shredded Napa cabbage
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.
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.