Honey & soy duck salad
Ingredients
- Step 1 2 duck breasts , skin on
- Step 2 100g bag rocket & watercress salad
- Step 3 250g punnet cherry tomato , halved
- Step 4 bunch spring onion , sliced diagonally
- Step 5 1 garlic clove , grated
- Step 6 1 tsp fresh grated root ginger
- Step 7 2 tbsp soy sauce
- Step 8 3 tbsp honey
Calories: 558
Carbohydrate: 25 g
Protein: 34 g
Fat: 37 g
Cook time: 25 minutes
Prep time: minutes
Total time: 25 minutes
Servings: 2
TAGS
Dinner
Lunch
Main course
Side Dish
Snack
Starter
Supper
Chinese
Asian
Cherry tomato
Cherry tomato
Duck
Good Food
Honey
Oriental
Rocket
Root ginger
salad
soy sauce
Spring onion
Spring onion
summer
Directions
- 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.