- STEP 1
Pop the dressing ingredients into a jam jar or similar and shake well to combine. Set aside.
- STEP 2
Score the duck breasts on the skin side- about 4 slices on each breast will do, and then salt and pepper the skin on the breasts.
- STEP 3
Heat the oil and butter in a frying pan until frothy. Place skin side down in the hot oil and butter. Give four minutes on the skin side, then flip over and give the other side four minutes too.
- STEP 4
Once done, remove from the pan and place in a small roasting tin, skin side up, and pop into the preheated oven for 8 minutes.
- STEP 5
When the duck is done, remove from the oven and set aside to rest for 3-4 minutes. While the duck is resting, pop the asparagus and mange tout on to steam. You really only need one minute of fast steam. Please: nothing more. Remove, and set aside.
- STEP 6
Slice the duck breasts into small slices. Arrange the leaves on a platter. Dot the duck slices among the leaves.
- STEP 7
Mix the asparagus and mange tout with the dressing, and arrange these on top of the leaves and the duck, and drizzle the remaining dressing over the salad. Serve immediately.