Name: Honey & soy duck salad
Yield: 2
Ingredients: 2 duck breasts , skin on -; 100g bag rocket & watercress salad -; 250g punnet cherry tomato , halved -; bunch spring onion , sliced diagonally -; 1 garlic clove , grated -; 1 tsp fresh grated root ginger -; 2 tbsp soy sauce -; 3 tbsp honey -

Ingredients for - Honey & soy duck salad

1. 2 duck breasts , skin on

2. 100g bag rocket & watercress salad

3. 250g punnet cherry tomato , halved

4. bunch spring onion , sliced diagonally

5. 1 garlic clove , grated

6. 1 tsp fresh grated root ginger

7. 2 tbsp soy sauce

8. 3 tbsp honey

How to cook deliciously - Honey & soy duck salad

1 . Stage

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.

2 . Stage

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.