This recipe evolved after our ‘freezer clear out’ and finding a couple of wild duck breasts that we had in the freezer as a result of a market visit from a few months ago, which I had forgotten we had! We decided to cook the duck pan seared as a salad and wanted a spicy dressing to go with it, so combined the classic chilli ginger and garlic threesome with some tangy citrus. The duck is best served pink, so it remains tender and juicy. A great starter or lunch dish.
- 2 duck breasts
- 1.5 cm piece ginger
- 1 red chilli
- half small shallot, finely chopped
- 3 large handfuls mixed leaves and watercress
- juice 1 lime
- juice 1/2 pink grapefruit
- 2 tbsp fish sauce
- 1 tsp sesame oil
- 1tbsp olive oil
- 2 spring onions, thinly chopped.
- 1 clove garlic
- Firstly make the dressing. Chop the chilli and shallot as fine as you can and peel and grate the ginger and garlic into a bowl.
- Add the juice of the lime and grapefruit, as well as the fish sauce, olive and sesame oil, and combine well.
- Butterfly the duck breasts so they will cook quicker in the pan and season with a bit of salt and pepper.
- Heat a little oil in a pan, and when hot pan fry the duck for about 2 mins on each side, ensure you don’t overcook. Reomve from the pan and allow to rest for at least 3 mins before slicing.
- Dress the salad leaves with half the dressing and plate.
- Add the sliced duck breast, and spoon over the rest of the dressing along with a scattering of the spring onions.
Happy eating 🙂