Honey and Soy Duck breast salad

 Light and delicious!

Serves 4

Preheat oven to  200c or fan 180c.

Ingredients

4 duck breasts
Rocket and watercress
Chinese leaf lettuce
Mange tout / baby sweetcorn / endamame beans...whatever you have
Bunch spring onions finely sliced - reserve some to sprinkle over the finished salad
2 tbsp sesame seeds 

Dressing:

2 tbsp ginger grated 
2 cloves garlic crushed
3 tbsp honey
4 tbsp soy sauce 

Method

Score the duck breast skin using a very sharp knife in a criss cross trying not to cut into the flesh. Season. Heat dry frying pan. Toast the sesame seeds quickly until light brown. Place on a plate to one side. Next place duck skin side down in the pan and turn the heat to med high. Cook for 4 mins until skin crisps. 

While duck skin rendering mix dressing ingredients together. Turn the duck to lightly brown the underside for a couple of seconds then spoon over all but 2 tbsps over the duck. Roast duck in the oven for 5 mins then take out and rest for 4 mins. 

While duck is resting toss salad ingredients together and plate. Slice the duck and lay over the salad, top with remaining dressing, sprinkle with sesame seeds and spring onions.

Enjoy!