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Duck salad on a plate with lettuce, tomatoes and soy dressing

Honey & soy duck salad

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A star rating of 4.8 out of 5.23 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Easily doubled
  • Easily halved
Nutrition: per serving
NutrientUnit
kcal558
fat37g
saturates10g
carbs25g
sugars25g
fibre3g
protein34g
salt3.12g
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Ingredients

  • 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

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 5.23 ratings
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