Oriental Duck Salad

• 2 duck breasts, skin on
• 4 ounces salad leaves
• 9 ounces cherry tomatoes
• 4 scallions, sliced diagonally
• For the dressing
• 1 garlic clove, crushed
• 1 teaspoon fresh ginger, grated
• 2 tablespoons soy sauce
• 3 tablespoons honey
• salt and pepper

1. Heat the oven to 400u0b0F.
2. Score the skin of the duck breasts and season.
3. 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.
4. Mix the dressing ingredients together and spoon all but 2 tbs of it over the duck. Roast the duck for 10 mins for pink or longer if you prefer.
5. Remove from the oven and allow to rest for 4 mins then slice into strips.
6. Toss together the salad leaves, tomatoes and scallions with the duck slices.
7. Drizzle over the remaining dressing and serve.

duck breasts, salad leaves, tomatoes, scallions, dressing, garlic, fresh ginger, soy sauce, honey, salt

Taken from www.food.com/recipe/oriental-duck-salad-354688 (may not work)