Honey & soy duck salad

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

Good Food team

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Serves 2

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.8 out of 5.27 ratingsRate

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Pep up your salad recipes with this luxury combination of rocket and Chinese-style dressing

Easily doubled

Easily halved

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal558
fat37g
saturates10g
carbs25g
sugars25g
fibre3g
protein34g
salt3.12g

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.

Recipe from Good Food magazine, September 2007

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A star rating of 4.8 out of 5.27 ratings

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