Oriental Duck Salad

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2 Specially Selected Duck Breasts, skin on

60g Rocket

80g Watercress

250g Cherry Tomatoes

1 bunch Spring Onions

Dressing:

1 Garlic Clove, grated

1 tsp Root Ginger, freshly grated

2 tbsp Soy Sauce

3 tbsp Honey

Pre-heat the oven to 200°C/400°F/Gas Mark 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 minutes or until the skin is crisp.

Turn over and quickly brown the underside, then transfer to a baking tray.

Mix the dressing ingredients together and spoon all but 2 tablespoons of it over the duck.

Roast the duck for 10 minutes until pink. Cook for longer if you prefer.

Remove from the oven and allow to rest for 4 minutes, then slice into strips.

Toss together the salad leaves, tomatoes, spring onions and duck slices.

Drizzle over the remaining dressing and serve.