Save to your scrapbook
Honey, soy & miso duck salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
• 340g pack Gressingham Duck Breasts
• 100g pack YO! Honey, Soy & Miso
• 2 tbsp ponzu sauce
• 1 tbsp olive oil
• 1 tbsp sesame seeds
• 100g bag Waitrose Babyleaf Herb Salad
• 2 tbsp chopped chives
• 4 radishes, thinly sliced
• 1⁄2 punnet salad cress
• 1 tbsp Cooks’ Ingredients Crispy Fried Onions
1. Preheat the oven to 180oC, gas mark 4. Score the skin of the duck breasts and pat dry. Place skin-side down in a dry frying pan and cook over a low to medium heat for 7-8 minutes or until the skin is crisp and golden. Pour off any excess fat as you cook. Flip the breasts over and seal the meat for 30 seconds.
2. Put the duck skin-side up on a wire rack set over a baking tray. Brush the skin with the honey, soy & miso sauce. Bake in the oven for 12-15 minutes until cooked but still slightly pink in the middle, then remove and rest for 5 minutes. Cut into 1cm thick slices.
3. Meanwhile, mix the ponzu sauce, olive oil and sesame seeds in a large bowl. Add the salad leaves, tossing to coat, then tip onto a serving platter or divide between 2 plates. Add the sliced duck and finish with a sprinkle of chives, sliced radish, cress and crispy fried onions.
Cook’s tip Duck fat has a fantastic flavour. Try using it for making delicious oven chips or for oiling your Yorkshire pudding tin, or brush it over a chicken before roasting.
Typical values per serving: