Oriental Duck Salad

English_Rose's Note:

A special warm salad for sharing. This would work well as an appetizer for 4 or a main course for 2. The dressing is perfect for duck but make sure you mix it well so the honey doesn't sink to the bottom.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 2

• 2 duck breasts , skin on
• 4 ounces salad leaves
• 9 ounces cherry tomatoes
• 4 scallions , sliced diagonally

For the dressing

• 1 garlic clove , crushed
• 1 teaspoon fresh ginger , grated
• 2 tablespoons soy sauce
• 3 tablespoons honey
• salt and pepper

Directions:

1. Heat the oven to 400°F.
2. Score the skin of the duck breasts and season.
3. 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.
4. Mix the dressing ingredients together and spoon all but 2 tbs of it over the duck. Roast the duck for 10 mins for pink or longer if you prefer.
5. Remove from the oven and allow to rest for 4 mins then slice into strips.
6. Toss together the salad leaves, tomatoes and scallions with the duck slices.
7. Drizzle over the remaining dressing and serve.