Chinese Duck Salad From Jack Pyke

Ingredients

• 4 x Gressingham duck breasts
• Bag of rocket & watercress
• 250g cherry tomatoes halved
• Bunch of spring onions sliced
• 3 tsp olive oil
• 2 cloves garlic
• 2 tsp chilli flakes
• 1 tsp Chinese 5 spice

Method

Heat oven to 180c / gas 6. Score skin of breasts & season with 5 spice.

Heat a pan & fry breasts skin side down for 4 min or until crispy.

Turn & cook underside briefly. Transfer to baking tray, mix oil, garlic, ginger, soy sauce, chilli & honey, then spoon half over duck.

Bake for 10 min. Remove from oven & rest for 4 mins. Slice, toss salad together & add the duck. Pour on the remainder of the dressing & serve. Just add a beer and and chat about the days shooting!

Take a look at our BBQ Rabbit Kebabs hunting recipe