Name: Honey & soy duck salad
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 duck breasts skin on; 100g bag rocket & watercress salad; 250g punnet cherry tomato halved; bunch spring onion sliced diagonally; 1 garlic clove grated; 1 tsp fresh grated root ginger; 2 tbsp soy sauce; 3 tbsp honey

Duck salad on a plate with lettuce, tomatoes and soy dressing

2 duck breasts
skin on
100g bag rocket
& watercress salad
250g punnet cherry tomato
halved
bunch spring onion
sliced diagonally

For the dressing

1 garlic clove
grated
1 tsp fresh grated root ginger
2 tbsp soy sauce
3 tbsp honey

Method

step 1
Heat oven to 200C/fan 180C/gas 6. Score the skin of the duck breasts and season. 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.
step 2
Mix the dressing ingredients together and spoon all but 2 tbsp of it over the duck. Roast the duck for 10 mins for pink, longer if you prefer. Remove from the oven and allow to rest for 4 mins, then slice into strips. 3 Toss together the salad, tomatoes, spring onions and duck slices. Drizzle over the remaining dressing and serve.