Serves 4
Ingredients
- 2 large duck breasts
- Half/three quarters of a head of white cabbage, finely shredded
- 1 red onion, sliced
- 75g roasted peanuts, crushed
- 3 tbsp sesame oil
- 2 tbsp white wine or cider vinegar
- 2 tbsp clear honey
- 5 tbsp light soy sauce
- Big bunch of chopped coriander leaves
Method
- Remove the duck breasts from the fridge 30 mins before cooking time to bring them to room temperature.
- Season then score the skin of the duck through to the fat layer (but not to the meat) in a cross-hatch pattern and place skin-side down in a frying pan. Heat up the pan slowly so that the fat melts and becomes crispy without burning. Fry for about 10-15 mins (depending on how well cooked you like it – see below) until the skin is crisp and brown and the fat has melted out.
- Meanwhile, mix the honey and 3 tbsp of the soy sauce.
- Turn the breasts over and fry for about another 5 minutes. If you have a meat thermometer, it should be 54C for rare, 61C for medium and 65C for medium/well done. Just before the duck is ready, pour over the glaze. Remove from the heat and set aside.
- Meanwhile, put the cabbage, onion and chopped coriander in a large serving dish. Mix the sesame oil, vinegar and remaining soy sauce together, pour the dressing over the vegetables and toss.
- Slice up the duck breasts, place on top of the salad and drizzle over the remaining glaze from the pan. Sprinkle over the crushed peanuts and garnish with toasted sesame seeds and sprigs of coriander.
Suggested wine pairing
I find a good fruity rosé is great with both salads and sweet-savoury dishes, so perfect for this.
Susan Turbie 