Pep up your salad recipes with this luxurious combination of succulent duck, fresh watercress and Oriental dressing. Quick and easy to make, midweek salads needn’t be a pile of plain leaves. A great healthy but filling dish
- 400g duck breast
- 100g green leaves, such as watercress or lettuce
- 2tbsp sesame seeds, toasted
- 2 lime, juice
- 4tbsp soy sauce
- 2tbsp sesame oil
Lightly score the skin of the duck breasts and season. Pan-fry, skin-side down, in a pan on a low heat for 15 minutes, then turn over and cook for 5 minutes.
Lift out of the pan and leave to rest for 5 minutes.
Make the dressing by whisking all of the ingredients together.
Put the watercress on a plate, add the sliced duck, sprinkle over the sesame seeds and dressing. Garnish with orange segments.
Top tip for making Oriental duck salad
Feeling hungry? This salad is also delicious served on a bed of rice noodles