Oriental duck salad

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Good Food

3 ratings

Recipe by Good Food

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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.
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.

Per serving

558 kcalories, protein 34g, carbohydrate 25g, fat 37 g, saturated fat 10g, fibre 3g, salt 3.12 g

'This would work well as a starter for 4 or a main for 2. The dressing was perfect with duck, but make sure you mix it really well as the honey tends to sink to the bottom.'

Latest comments and suggestions

• becky

  20 November 2007

  becky commented on this recipe

  it was a real yummy and light starter - will do it again

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• Anne

  31 December 2007

  Anne commented on this recipe

  Really lovely dish, have cooked this twice now.

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• stefb84

  06 January 2008

  stefb84 rated and commented on this recipe

  

  Really tasty and easy to make, and healthy!

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• jean h-b

  04 March 2008

  jean h-b commented on this recipe

  made this with plum sauce instead of the honey yummy everyone loved it will be doing it again

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• Marieke

  09 June 2008

  Marieke rated and commented on this recipe

  

  Fantastic!!!!

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• wilko

  27 April 2009

  wilko commented on this recipe

  I used duck legs instead of breast for a cheaper mid week alternative ;) I rubbed the duck legs with some chinese 5 spice then roasted for about 1 hour before pouring half the marinade over. Leave to cool then shred the meat. If its well roasted the meat should come off the bone easily. It was lovely and flavoursome - would make a good starter for a dinner party.

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• yumminess

  21 July 2009

  yumminess rated and commented on this recipe

  

  Great dish, however my partner is put off by eating to much of anything green. Next time I shall use all of the same ingredients, but swap half of the rocket and watercress for noodles, hot or cold.

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• yumminess

  21 July 2009

  yumminess commented on this recipe

  Great dish, however my partner is put off by eating too much of anything green. Next time I shall use all of the same ingredients, but swap half of the rocket and watercress for noodles, hot or cold.

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Ingredients

• 2 duck breasts , skin on
• 100g bag rocket & watercress salad
• 250g punnet cherry tomatoes , 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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Difficulty and servings

Serves 2

Easily doubled

Preparation and cooking times

Prep 10 mins

Cook 15 mins

Ingredients

• 2 duck breasts , skin on
• 100g bag rocket & watercress salad
• 250g punnet cherry tomatoes , 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

Per serving

558 kcalories, protein 34g, carbohydrate 25g, fat 37 g, saturated fat 10g, fibre 3g, salt 3.12 g

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