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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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A special warm salad for sharing. This would work well as an appetizer for 4 or a main course for 2. The dressing is perfect for duck but make sure you mix it well so the honey doesn't sink to the bottom. Ingredients:
2 duck breasts, skin on |
4 ounces salad leaves |
9 ounces cherry tomatoes |
4 scallions, sliced diagonally |
1 garlic clove, crushed |
1 teaspoon fresh ginger, grated |
2 tablespoons soy sauce |
3 tablespoons honey |
salt and pepper |
Directions:
1. Heat the oven to 400°F.
2. Score the skin of the duck breasts and season.
3. Heat a non-stick frying pan over a high heat, add the duck, skin side down and cook for 4 mins or until the skin is crisp. Turn over and quickly brown the underside then transfer to a baking tray.
4. Mix the dressing ingredients together and spoon all but 2 tbs of it over the duck. Roast the duck for 10 mins for pink or longer if you prefer.
5. Remove from the oven and allow to rest for 4 mins then slice into strips.
6. Toss together the salad leaves, tomatoes and scallions with the duck slices.
7. Drizzle over the remaining dressing and serve.
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