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Oriental-style sesame duck salad

This has to be one of my favourite ways of cooking duck. Obviously, the duck here is served quite pink due to time constraints, but you could always increase the time by a couple of minutes if you prefer yours well done

Dish Details:


INGREDIENTS:

1 small duck breast fillet, well trimmed (about 100g (4oz) in total)
1 tbsp olive oil
2 tbsp clear honey
1 tbsp toasted sesame seeds
100g (4oz) baby spinach leaves

For the dressing:
1 tbsp olive oil
1 tsp sesame oil
1 tbsp toasted sesame seeds
1 tsp dark soy sauce
Juice 1/2 lime
1 tsp clear honey
1 tbsp chopped fresh flat-leaf parsley
Salt and freshly ground black pepper


PREPARATION:
1. Heat a heavy-based ovenproof frying pan. Score the skin on the duck breast and rub all over with the olive oil. Add to the pan, skin-side down, and cook for 5 minutes until the skin is golden brown.

2. To make the dressing, place the olive oil in a bowl with the sesame oil, sesame seeds, soy sauce, lime juice, honey and parsley. Whisk until well combined.

3. Pour off excess fat produced by the duck, then turn over and drizzle the honey and the sesame seeds on top. Transfer to the oven and cook for another 2-3 minutes until just tender. Remove from the oven and leave to rest as long as time allows, then slice into thin strips on the diagonal.

4. Add the spinach to the dressing, season to taste and toss until all the leaves are well coated. Arrange the duck slices in a fan shape in the centre of each plate and divide the salad between them to serve.

Source: Recipe by Gino D'Acampo. Excert taken from Ready Steady Cook: the ten minute cookbook, priced £14.99, published by BBC Books.


PREP/COOK
INFORMATION:

Prep time: 10 minutes
Serves: 2

Source: Gino D'Acampo - Ready Steady Cook: the ten minute cookbook

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 DISH DETAIL KEY
clock Quick & Easy: 30 minutes or less

heart Healthy Recipe: low fat and/or calories

kid-friendly Kid-Friendly: extra nutrition and/or fun!

low-carb Low-Carb: low carbohydrates

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