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)

FOR THE DRESSING:

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.

2 comments:

Anonymous said...

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

Abitofafoodie said...

Thanks, Ginger!

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