Duckbreast Salad

INGREDIENTS (serves 3)

DUCK:

3 x 150 g duck breast fillets, skin on

Chinese five spices mix

dried thyme

salt, pepper

SAUCE

1 fresh chilli pepper

1/2 lemon

2 teaspoons of  honey

CROUTON

1 ciabatta

1 bunch of fresh rosemary

1 whole garlic

SALAD:

50g salad mix / ruccola

1 pomegranate apple 

2 carrots (grated)

1 little basket of cress

fresh mint

balsamic vinegar

1 tablespoon honey

extra virgin olive oil

salt, pepper

Method

1. Preheat the oven to 200C. Slice the ciabatta, rub the slices with (peeled) garlic, fresh rosemary and olive oil. Place them on a baking tray and put the remaining unpeeled garlic cloves and rosemary around/on them. Bake until the slices get golden brown.

2. Score the duck skin, rub all over with salt, pepper and all the spices. Place the duck breasts skin side down in a cold non-stick frying pan on low-medium heat. increase the heat slowly for 12 minutes, or until the fat melts out and the skin becomes dark golden, then turn and fry for 5 minutes, or to your liking. 

3. Meanwhile prepare the salad: put all the ingredients into a bowl and thoroughly mix them.

4. Mix the juice of the other half lemon, the honey and the finely cut chilli. Slice the duck breasts, place them on the serving plates beside the toasts, and then add the salad around. Pour the honey-chilli mix over it. Enjoy!