Monday, August 13, 2007

Oriental Duck Salad

Last birthday I was given a year's subscription to BBC Good Food Magazine. Each month I look forward to the magazine dropping through the letter box as it is one of my favourite sources of new recipes and ideas. Tonight I decided to sample the Oriental Duck Salad from the September edition. It was absolutely superb - a great mix of flavours. Simple and quick to assemble yet extremely tasty.

Here is the recipe, written my way. I halved the recipe for myself, using a little over half the dressing, and it worked perfectly. Though the recipe is fairly generous in terms of tomatoes, rocket and spring onion. I had an avocado lurking around that needed eating and threw that in too. A good decision.

Ingredients (serves 2)

2 duck breasts, skin on
100g bag of rocket and watercress salad
small bunch of spring onion (salad onions)


1 garlic clove, grated
1 tsp fresh root ginger, grated
2 tbsp dark soy sauce
2 tbsp runny honey

1. Heat oven to 200C. Score the skin of the duck breasts and season.

2. Heat a non-stick frying pan over a high heat, add the duck skin-side down and cook until skin is crisp (around 4 minutes). Turn over and quickly brown the underside then transfer to a baking tray.

3. Mix the dressing ingredients together and drizzle all but 2 tablespoons of it over the duck. Place in oven for 10 minutes for pink (longer if you like it well-done).

4. Meanwhile, slice spring onions on the diagonal and chop tomatoes in half. Toss together with the rocket and watercress.

5. Remove duck from oven and rest for 4 minutes. Slice into strips and toss into salad. Drizzle with remaining dressing and serve whilst still warm.


Anonymous said...

This sounds (and looks!) really good. It'd be a great way to use up leftover duck too wouldn't it?

A bit of a foodie said...

Thanks, Ginger!

It was surprisingly good actually, for something so simple to whip together. Would be great for leftover duck - good thinking!