Oriental duck salad

Pep up your salad recipes with this luxury combination of rocket and Chinese dressing

  • Prep:10 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 558
  • fat 37g
  • saturates 10g
  • carbs 25g
  • sugars 25g
  • fibre 3g
  • protein 34g
  • salt 3.12g


  • 2 duck breasts, skin on
  • 100g bag rocket & watercress salad
  • 250g punnet cherry tomatoes, halved
  • bunch spring onion, sliced diagonally
  • 1 garlic clove, grated
  • 1 tsp fresh grated root ginger
  • 2 tbsp soy sauce
  • 3 tbsp honey


  1. Heat oven to 200C/fan 180C/gas 6. Score the skin of the duck breasts and season. Heat a non-stick frying pan over a high heat, add the duck, skin-side down, and cook for 4 mins or until the skin is crisp. Turn over and quickly brown the underside, then transfer to a baking tray.

  2. Mix the dressing ingredients together and spoon all but 2 tbsp of it over the duck. Roast the duck for 10 mins for pink, longer if you prefer. Remove from the oven and allow to rest for 4 mins, then slice into strips. 3 Toss together the salad, tomatoes, spring onions and duck slices. Drizzle over the remaining dressing and serve.

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