Recipes
Five Spice Duck Breast Salad
Makes 10
Ingredients
- 5 gressingham duck breasts, skin removed
- 50ml honey
- 5tsp five spice
- 50ml dark soy sauce
- 75ml rice wine vinegar
- 75ml sesame oil
- 75ml light soy sauce
- 5 oranges, segmented
- 30g coriander
- 5 little gem lettuces
- 100g red chard
- 100g rocket
- 1 bunch spring onions, thinly sliced
Equipment
- mixing bowl
- 1 oven tray
Mix the honey, five spice and soy sauce to make a marinade. Place the duck breasts in the mixing bowl and pour the marinade over them. Allow to marinade over night if possible (or for a couple of hours minimum).
Roast the duck breasts for 20-25mins at 180°C (depending on how well done you like your duck). Allow to cool before slicing the duck breasts thinly on the angle.
Wash the lettuces leaves and pick down where necessary (coriander & little gem). Present the salad by slowly building up the layers. You can do this how you want but would suggest the following: Little gem leaves, rocket, chard, duck, oranges, coriander and spring onions.
Finally mix the vinegar, oil and soy to make the dressing. Spoon over the salad and serve.