Asian duck salad

Serves 4

4 duck breasts, skin on

Salt and black pepper 200g bag of rocket leaves

250g punnet of cherry tomatoes, halved

½ bunch of spring onions, trimmed and sliced diagonally

½ cucumber, cut into matchsticks

For the dressing:

2 garlic cloves, grated

5cm-piece of fresh root ginger, grated

4 tbsp soy sauce

6 tbsp honey

1 Preheat the oven to 200˚C/180˚C fan/ gas mark 6. Score the skin of the duck breasts and season with some salt and black pepper.

2 Heat a large, non-stick frying pan over a high heat. Add the duck, skin-side down, and cook for four minutes or until the skin is crisp. Turn over and quickly brown the underside, then transfer to a baking tray. You may have to do this in two batches.

3 Add the ingredients for the dressing into a bowl and mix together. Spoon all but two tablespoons of the dressing over the duck.

4 Place the duck in the oven to roast for 10 minutes for pink, or as to your liking. Remove from the oven and allow to rest for four minutes. Slice the duck into strips.

5 Add the rocket, tomatoes, spring onions and cucumber into a large bowl. Toss to combine. Divide between serving plates/bowls, top with duck slices and drizzle over the remaining dressing. Serve immediately.

Per Serving 346kcal, 11.8g fat (4.3g saturated), 35.3g carbs, 3.1g sugars, 27.1g protein, 2.5g fibre, 0.9g sodium