A simple and elegant dinner party starter, or even just for lunch, this recipe includes crispy Chinese duck, crisp salad and tomatoes, and a zingy, salty Oriental dressing.
- 2 duck breasts
- 100g rocket leaves
- 200g cherry tomatoes, on the vine
- 1 small bunch spring onions
- 2 tbsp. soy sauce
- 3 tbsp. runny honey
- 1 garlic clove, minced
- 1 tsp. minced ginger
- 2 tbsp. olive oil
Score the duck breasts. Heat oven to 180C. Cook duck skin side down in a frying pan for 6 minutes, then flip over and seal for 30 seconds. Transfer to the oven (if you have a metal frying pan) or place into a baking dish.
Whisk together the soy sauce, runny honey, garlic and ginger. Pour half over the duck. Roast for 10 minutes, or until cooked to your liking. (10 minutes will yield pink duck). Leave to rest for 5 minutes, then slice on the diagonal.
Arrange the rocket on plates. Halve the tomatoes and thinly slice the spring onions on the diagonal. Scatter over the rocket. Arrange the duck over the salad, then whisk the rest of the dressing with the oil and drizzle over the salad.