Honey Soy Duck Salad with Rocket and Cherry Tomatoes
A quick and flavorful duck salad with a sweet and savory honey-soy dressing, served over peppery rocket and cherry tomatoes.
- Prep10 min
- Cook15 min
- Total25 min
- DifficultyEasy
- Servings2
This salad combines crispy-skinned duck breast with a simple honey-soy dressing for a dish that's both elegant and easy. The peppery rocket and sweet cherry tomatoes balance the rich duck perfectly.
Ready in just 25 minutes, it works as a light main course or a standout starter. The dressing doubles as a marinade and a finishing drizzle, so every bite is packed with flavor.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 400°F (fan 350°F, gas 6). Score the skin of the duck breasts in a criss-cross pattern and season with salt and pepper.
- Heat a non-stick frying pan over high heat. Place the duck breasts skin-side down and cook for 4 minutes, until the skin is golden and crispy. Turn and quickly brown the underside for about 1 minute, then transfer the duck to a baking tray.
- In a small bowl, mix the soy sauce, honey, grated garlic and grated ginger. Spoon all but 2 tablespoons of this dressing over the duck breasts.
- Roast the duck for 10 minutes for medium-rare, or longer if you prefer it more well done. Remove from the oven and let it rest for 4 minutes on a cutting board.
- While the duck rests, toss together the rocket and watercress salad, halved cherry tomatoes and sliced spring onions in a large bowl.
- Slice the duck breasts into thin strips. Add the duck slices to the salad bowl, drizzle with the reserved 2 tablespoons of dressing, toss gently and serve immediately.
💡 Tips
- For extra crispiness, pat the duck skin dry with paper towels before scoring.
- Let the duck rest for the full 4 minutes; this helps the juices redistribute and makes the meat more tender.
- You can substitute the watercress with extra rocket or baby spinach.
Inspired by a recipe from BBC Good Food