Duck Salad

Ingredients

• 2 duck breasts
• 100g bag rocket & watercress salad
• 250g punnet cherry tomatoes 
• bunch spring onion 

FOR THE DRESSING

• 1 garlic clove
• 1 tsp fresh grated root ginger
• 2 tbsp soy sauce
• 3 tbsp honey  

HOW TO PREPARE:

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 min or until the skin is crisp. Turn over and quickly brown the underside, then transfer to a baking tray.
2. Mix the dressing ingredients together and spoon all but 2 tbsp of it over the duck. Roast the duck for 10 min for pink, longer if you prefer. Remove from the oven and allow to rest for 4 min , then slice into strips. 3 Toss together the salad, tomatoes, spring onions and duck slices. Drizzle over the remaining dressing and serve.