Ingredients
- 2 duck breasts with the skin left on
- 8 3/4 oz (250g) halved cherry tomatoes
- 3 1/2 oz (100g) mixed salad leaves
- Bunch of green onions (spring onions), chopped on the diagonal
- Salt, to taste
For the Dressing
- 1 minced garlic clove
- 2 tablespoons soy sauce
- 3 tablespoons honey
- 1 teaspoon grated fresh ginger root
Method
- Preheat oven to 400 degrees F (200 degrees C).
- Score the skin of the duck in a crisscross pattern, using a sharp knife.
- Season the duck breasts with a little salt.
- Heat a non-stick skillet over a high heat.
- Add the duck skin-side down.
- Cook for 4 minutes or until the skin is crisp.
- Flip the duck breasts over and quickly brown the underneath.
- Drain off the fat that has rendered out and save it for another use.
- Transfer the duck breasts to a baking tray.
- Whisk the dressing ingredients together and spoon all except 2 tablespoons of it over the duck.
- Roast the duck for 10 minutes for medium-rare (or longer if you prefer).
- Remove it from from the oven and let it rest for 4 minutes, then slice it into strips.
- Toss salad leaves, tomatoes and green onions with the duck slices.
- Drizzle over the rest of the dressing and serve right away while the duck is warm.