Honey & soy duck salad

Name: Honey & soy duck salad
Total time: 1800 s
Yield: Two people
Cuisine: British
Ingredients: 2 duck breasts, skin on; 1 garlic clove, grated; 1 tsp fresh grated root ginger; 2 tbsp soy sauce; 3 tbsp honey; 100 g bag rocket & watercress salad; 250 g punnet cherry tomato, halved; bunch spring onion, sliced diagonally; 1 dozen small baby potatoes; oregano; chilli flakes; crushed garlic

Matthew J Williams @matt

Bristol, UK

I also made this with a side of fried new potatoes, because I was a bit hungry. But that's optional.

Matthew J Williams @matt

Bristol, UK

I also made this with a side of fried new potatoes, because I was a bit hungry. But that's optional.

Saved

Ingredients

15 mins prep, 15 mins cook

Two people

2duck breasts, skin on
For the dressing
1garlic clove, grated
1 tspfresh grated root ginger
2 tbspsoy sauce
3 tbsphoney
For the salad
100 gbag rocket & watercress salad
250 gpunnet cherry tomato, halved
bunchspring onion, sliced diagonally
The potatoes (optional)
1 dozensmall baby potatoes
oregano
chilli flakes
crushed garlic

Saved

Steps

15 mins prep, 15 mins cook

1

Here's some of the ingredients.
2

Heat oven to 200C/fan 180C/gas 6.
3

(If cooking potatoes:) Put the potatoes into salted boiling water and boil for 5 to 10 minutes.
4

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. (And keep the pan to cook the potatoes in.)
5

While frying the duck (or just before if you don't want to rush): Mix the dressing ingredients together.
6

Spoon all but 2 tbsp of the dressing over the duck. Then roast the duck for 10 mins for pink, longer if you prefer. When the duck's done in the oven, remove it and allow to rest for 4 mins, then slice into strips.
7

(If cooking potatoes:) Remove the potatoes from the boiling water, drain. Mix some oregano, garlic, and chilli flakes with them. Then fry them in the pan used for sealing the duck, to re-use the juices.
8

Toss together the salad, tomatoes, spring onions and duck slices. Drizzle over the remaining dressing.
9

Serve.
10

And don't forget the potatoes, too.