Ingredients
- 2 duck breasts, skin on
- 100g bag rocket & watercress salad
- 250g punnet cherry tomato, halved
- bunch spring onion, sliced diagonally
For the dressing
- 1 garlic clove, grated
- 1 tsp fresh grated root ginger
- 2 tbsp soy sauce
- 3 tbsp honey
Method
- STEP 1
Heat oven to 200C/fan 180C/gas 6. Score the skin of the duck breasts and season. Heat a non-stick frying pan over a high heat, add the duck, skin-side down, and cook for 4 mins or until the skin is crisp. Turn over and quickly brown the underside, then transfer to a baking tray.
- STEP 2
Mix the dressing ingredients together and spoon all but 2 tbsp of it over the duck. Roast the duck for 10 mins for pink, longer if you prefer. Remove from the oven and allow to rest for 4 mins, then slice into strips. 3 Toss together the salad, tomatoes, spring onions and duck slices. Drizzle over the remaining dressing and serve.
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, ,Low-Carb
, Ingredients2 duck breasts, skin on100g bag rocket & watercress salad250g punnet cherry tomato, halved bunch spring onion, sliced diagonallyFor the dressing1 garlic clove, grated1 tsp fresh grated root ginger2 tbsp soy sauce3 tbsp honeyMethodSTEP 1Heat oven to 200C/fan 180C/gas 6. Score the skin of the duck breasts and season. Heat a non-stick frying pan over
, http://www.edamam.com/ontologies/edamam.owl#recipe_b4c10aca07d1e8fc7b40cdd6d3b39a26
, 2
, Low-Carb
, Dairy-Free,Egg-Free,Peanut-Free,Tree-Nut-Free,Fish-Free,Shellfish-Free,Pork-Free,Crustacean-Free,Celery-Free,Mustard-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,No oil added,Kosher
,
, Ingredients:
- 3.0 tbsp honey
- 100.0g bag rocket & watercress salad
- 2 duck breasts , skin on
- 1 garlic clove , grated
- FOR THE DRESSING
- 2.0 tbsp soy sauce
- 1.0 tsp fresh grated root ginger
- bunch spring onion , sliced diagonally
- 250.0g punnet cherry tomatoes , halved
,
, Ingredients2 duck breasts, skin on100g bag rocket & watercress salad250g punnet cherry tomato, halved bunch spring onion, sliced diagonallyFor the dressing1 garlic clove, grated1 tsp fresh grated root ginger2 tbsp soy sauce3 tbsp honeyMethodSTEP 1Heat oven to 200C/fan 180C/gas 6. Score the skin of the duck breasts and season. Heat a non-stick frying pan over a high heat, add the duck, skin-side down, and cook for 4 mins or until the skin is crisp. Turn over and quickly brown the underside, then transfer to a baking tray.STEP 2Mix the dressing ingredients together and spoon all but 2 tbsp of it over the duck. Roast the duck for 10 mins for pink, longer if you prefer. Remove from the oven and allow to rest for 4 mins, then slice into strips. 3 Toss together the salad, tomatoes, spring onions and duck slices. Drizzle over the remaining dressing and serve.
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