Pan-fried Duck Breast with Mediterranean Vegetable Salad and Pickled Ginger Dressing

East meets west with a fusion of colour and flavours in this quick and easy duck dish from Adebola Adeshina
By Adebola Adeshina
Pan-fried Duck Breast with Mediterranean Vegetable Salad and Pickled Ginger Dressing
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 25 minutes
  • Effort: easy

Ingredients

For the duck breast

  • 2 tbsp olive oil
  • 1 Barberry duck breast

For the salad

  • 2 tsp olive oil
  • 2 red peppers, sliced
  • 2 carrots, peeled and sliced
  • mixed salad leaves

For the dressing

  • 40 ml olive oil
  • 1 tsp soy sauce
  • 2 tsp sesame oil
  • 100 ml Chinese rice vinegar, or Mirin
  • 1 tsp fish sauce
  • pickled ginger, finely chopped
  • black pepper
  • 1 tsp caster sugar

Method

1. Preheat the oven to 180C/gas 4. Heat the olive oil in a large saucepan until smoking.

2. Season the duck breast and add to the pan, skin side down.

3. Cook for 2 minutes. Turn the breast over and cook for a further 2 minutes. Transfer to the oven and cook for 5 minutes. Leave to rest.

4. For the vegetables, heat the oil in a clean saucepan and fry the peppers for 2-3 minutes.

5. Add the carrots and cook for 2-3 minutes more.

6. Mix all the ingredients together for the dressing.

7. Toss the vegetables with the salad and beetroot leaves.

8. Add 2 tablespoons of the dressing and toss to coat.

9. Slice the duck breast and divide between 2 serving plates. Arrange the salad next to the duck, drizzle with the remaining dressing and serve at once.

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