Serves 2 Preparation time Two hours to marinate 30 minutes to cook Ingredients 2 duck breasts 1 tbsp honey 3 tbsp thick soy sauce Pinch chopped garlic 1 tsp chopped ginger 1 tsp olive oil Small knob of butter Salad Selection of green leaves Balsamic vinegar 1 yellow pepper thinly sliced Sesame seeds 1 small red chilli thinly sliced 2 tsp wholegrain mustard Salt and pepper
Slice the duck breasts width wise and add to the honey and soy sauce and leave to rest for two hours. Heat the olive oil in a wok and fry the garlic and ginger. When cooked add the butter and then the duck, and gently fry, turning continuously, until the meat is dark and crispy. Remove from pan and keep warm. For the dressing, add a splash of balsamic vinegar to the pan and whisk in the wholegrain mustard gently, keeping it on the heat. In a bowl, mix green leaves, peppers and chilli together and season lightly. Transfer duck breast to a plate and add the salad drizzled with the warm dressing. Recipe devised by Gary McDowell, development chef with Silver Hill Foods