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duck breasts vegetable oil sesame seeds preserved gingerroot ginger syrup sesame oil lime juice salt black pepper mixed salad greens
Viewed: 30 - Published at: a year agoIngredients
- 2 of barbary duck breasts or 2 gressingham duck breasts
- 2 tablespoons vegetable oil
- 1 tablespoon sesame seeds
- 3 pieces preserved gingerroot, finely chopped plus
- 2 tablespoons ginger syrup, from the jar
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
- salt
- black pepper (to season)
- 2 plums, stoned and sliced
- 4 cups mixed salad greens
Method
- with a sharp knife, make slashes in the duck skin 1/8 inch apart.
- Heat 1 TBS of the vegetable oil in a frypan, then fry the duck breasts, skin side down for 3 minutes or until the skin is crispy and alot of the fat has been rendered.
- Pour off the fat and discard or save for making roast potatoes.
- Turn the duck breasts over and fry for a further 3 minutes until the other side is well browned.
- Remove from the pan and slice thinly.
- Add the sesame seeds to the pan and allow to brown slightly.
- Add the stem ginger and syrup, sesame oil, the remaining vegetable oil and lime juice.
- Whisk well and season to taste.
- Add the ducks and plums to the dressing and heat through.
- Toss the warm ingredients with the salad leaves.
