Gingery Hot Duck Salad Food

HONEY & SOY DUCK SALAD

Steps:

• Heat oven to 200C/fan 180C/gas 6. Score the skin of the duck breasts and season. Heat a non-stick frying pan over a high heat, add the duck, skin-side down, and cook for 4 mins or until the skin is crisp. Turn over and quickly brown the underside, then transfer to a baking tray.
• Mix the dressing ingredients together and spoon all but 2 tbsp of it over the duck. Roast the duck for 10 mins for pink, longer if you prefer. Remove from the oven and allow to rest for 4 mins, then slice into strips. 3 Toss together the salad, tomatoes, spring onions and duck slices. Drizzle over the remaining dressing and serve.

STICKY STEM GINGER DUCK & NOODLE SALAD

Steps:

• Heat oven to 220C/200C fan/gas 7. In a small bowl, mix the stem ginger, 1 tbsp soy and the juice and zest 1 lime. Put the duck on a foil-lined baking tray, scrunch up the sides of the foil around the duck, then pour over the marinade. Bake for 45 mins, turning the duck over halfway through cooking.
• Meanwhile, bring a large pan of water to the boil. Add the sugar snap peas and boil for 30 secs, then scoop out (don't drain the water), then transfer to a colander and run under cold water until cool. Bring the water back to the boil and cook the rice noodles following pack instructions. Meanwhile, slice the sugar snap peas on the diagonal.
• When the noodles are cooked, drain well. Put in a large bowl, add the remaining soy, the stem ginger syrup, lime zest and juice, cooled sugar snap peas, beansprouts, radishes, mint and chilli. Shred the duck and add this, along with any juices collected in the foil. Toss everything together, then serve.