Oriental Duck Salad
This delightful duck salad recipe is a perfect fusion of flavors and textures. Crispy duck breasts are roasted to perfection and combined with a vibrant mix of fresh greens, juicy cherry tomatoes, and fragrant spring onions. The dressing adds a wonderful umami sweetness that ties all the elements together beautifully. A dish that's both elegant and delicious, this duck salad is sure to impress your guests at any gathering.
— Constant Cookbook
Ingredients
- 2 duck breasts , skin on
- 100g bag rocket & watercress salad
- 250g punnet cherry tomatoes , halved
- bunch spring onion , sliced diagonally
- 1 garlic clove , grated
- 1 tsp fresh grated root ginger
- 2 tbsp soy sauce
- 3 tbsp honey
Instructions
- 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.
- 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.
Cook Time
15M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 558 calories
- Fat Content: 37 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 25 grams carbohydrates
- Sugar Content: 25 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 34 grams protein
- Sodium Content: 3.12 milligram of sodium
Comments
No comments found.