1 handful of red and / or green seedless grapes chopped in half.
2 tbsp Sesame seeds
2 tbsp Pumpkin / sunflower seeds
Cucumber
Spring onion optional
Rock Salt
Ground Pepper
Use fresh and organic ingredients for best results.
Dressing:
1 tbsp Hoi sin sauce
1 tbsp Plum Jam
1 tbsp Soya sauce
1 tbsp Sesame oil
One freshly squeezed orange / lemon optional
Introduction
This recipe, by Emma Bardsley, was a runner up in our Oscars Best Recipe Competition.
Method
Heat oven to 200⁰C/ fan 180⁰C/ gas mark 6. Heat a non-stick
frying pan over a high heat. Place 2 breasts of free range duck in
the pan skin-side down, and cook until the skin is crispy, approx.
5 mins.
Brown the underside; transfer to a non-stick baking tray and
place in the oven for 20-30 mins or until cooked through. Slice
duck into strips.
Remove the tips and boil or steam green beans until just
cooked. Remove from heat.
Lightly toast sesame and pumpkin or sunflower seeds in a
non-stick frying pan until slightly browned and remove from
heat.
Make the dressing by combining Hoi sin sauce, plum jam, soya
sauce, sesame oil and juice from one freshly squeezed orange or
lemon. Mix well.
Toss rocket and watercress salad leaves with chopped tomatoes,
grapes, the green beans, and thinly sliced cucumber. Spring onion
may also be added.
Place the duck on the salad, drizzle the dressing over and
sprinkle the toasted seeds on the top. Season with rock salt and
ground pepper.