Pan-fried duck breast with mediterranean vegetable salad and pickled ginger dressing

Method

1. Preheat the oven to 180C/gas 4. Heat the olive oil in a large saucepan until smoking.

2. Season the duck breast and add to the pan, skin side down.

3. Cook for 2 minutes. Turn the breast over and cook for a further 2 minutes. Transfer to the oven and cook for 5 minutes. Leave to rest.

4. For the vegetables, heat the oil in a clean saucepan and fry the peppers for 2-3 minutes.

5. Add the carrots and cook for 2-3 minutes more.

6. Mix all the ingredients together for the dressing.

7. Toss the vegetables with the salad and beetroot leaves.

8. Add 2 tablespoons of the dressing and toss to coat.

9. Slice the duck breast and divide between 2 serving plates. Arrange the salad next to the duck, drizzle with the remaining dressing and serve at once.

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Ingredients

For the duck breast

2 tbsp Olive oil
1 Barberry Duck breast

For the salad

2 tsp Olive oil
2 red peppers, sliced
2 Carrots, peeled and sliced
mixed salad leaves
beetroot leaves

For the dressing

40ml Olive oil
1 tsp Soy sauce
2 tsp Sesame oil
100ml Chinese rice vinegar
1 tsp Fish Sauce
pickled ginger, finely chopped
salt and fresh ground black pepper
1 tsp caster sugar

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