MENU
 
 
 
 

  • Honey Roasted Duck Salad Teriyaki

    0 votes
    Honey Roasted Duck Salad Teriyaki
    Servings: 2
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 250 gm Rocket Leaves
    • 1 head Lollo Rosso
    • 2 x Breast of Barbary Duck
    • 2 dsp Runny Honey
    • 150 ml Soy Sauce
    • 50 ml Sushi or possibly White Wine Vinegar
    • 2 x Red Chillies, (minced)
    • 1 x Lime, (juice)
    • 1 dsp Veg. oil
    • 1 tsp Paprika Pepper
    • 1 tsp Extra virgin olive oil
    • 1 x 1 inch Squar Fresh Root Ginger, (shredded) Fresh Chervil for Salad Garnish Fresh Coriander Salt and Pepper

    Directions

    1. 1. Wash leaves and reserve.
    2. 2. Heat one STARTERspoon of honey in a warm frying pan with the veg. oil and paprika.
    3. 3. Season the duck breast and score with a sharp knife.
    4. 4. Sear the duck breast in the honey mix till golden brown (2 min - skin side into the pan) and turnover and sear other side.
    5. 5. Put duck breast in warm oven at Gas Mark 7 on a baking tray for 7 min, remove and allow to rest.
    6. 6. Whilst it is cooking, prepare the sauce.
    7. 7. Mixing together the soy, honey, vinegar, root ginger and juice of lime and minced chilli.
    8. 8. Heat the sauce to infuse all flavours (in a saucepan) and finally add in minced coriander.
    9. To Construct
    10. 9. Arrange leaves on plate and dress with a little extra virgin olive oil and season.
    11. 10. Carve duck breast into thin slices and arrange around leaves.
    12. 11. Pour the sauce over the duck and serve.

    Similar Recipes

    Leave a review or comment