Recipe - Honey Roasted Duck Salad - Teriyaki

250 g Rocket Leaves
1 Head Lollo Rosso
2 Breast of Barbary Duck
2 Dsp Runny Honey
150 ml Soy Sauce
50 ml Sushi or White Wine Vinegar
2 Red Chillies; (chopped)
1 Lime; (juice)
1 Dsp Cooking Oil
1 teaspoon Paprika Pepper
1 teaspoon Olive Oil
1 1 inch Squar Fresh Root
Ginger; (shredded)
Fresh Chervil for Salad
Garnish
Fresh Coriander
Salt and Pepper

1. Wash leaves and reserve.

2. Melt one STARTERspoon of honey in a hot frying pan with the cooking oil
and paprika.

3. Season the duck breast and score with a sharp knife.

4. Sear the duck breast in the honey mixture until golden (2 minutes skin
side into the pan) and turnover and sear other side.

5. Put duck breast in hot oven at Gas Mark 7 on a baking tray for 7
minutes, remove and allow to rest.

6. Whilst it is cooking, prepare the sauce.

7. Mixing together the soy, honey, vinegar, root ginger and juice of lime
and chopped chilli.

8. Heat the sauce to infuse all flavours (in a saucepan) and finally add
chopped coriander.

To Construct

9. Arrange leaves on plate and dress with a little olive oil and season.

10. Carve duck breast into thin slices and arrange around leaves.

11. Pour the sauce over the duck and serve.

Converted by MC_Buster.

NOTES : Chef:Steven Saunders

Converted by MM_Buster v2.0l.