Warm duck salad with honey and balsamic dressing

This is a really simple salad dish which is easily adaptable. With such a wide range of salad leaves easily available all year round, you can experiment until you find the perfect combination for you!

Preparation time:  5 minutes
Cooking time: 15-20 minutes
Serves 4

Ingredients

For the salad:
2 free range duck breasts
Mixed salad leaves
Cucumber
Cherry tomatoes
Radish
Salt and freshly gound black pepper

For the dressing:
6 tbsp olive oil
1 tsp honey
1 tsp balsamic vinegar
1 tsp lemon juice
Salt and pepper

To start, score the skin of the duck breasts with a sharp knife and season well with salt and pepper.
Add the duck breasts to a hot frying pan, skin side down. If you use a good quality non-stick pan, there is no need to use any oil as the skin of the duck will release its own natural fat as it cooks.
Fry the duck for around 7 minutes on each side depending on the thickness of the meat. This should give you a nice crispy skin and the duck will still be pink in the middle. If you prefer your meat well done, adjust the times accordingly.
While the duck is cooking, combine all the ingredients for the dressing in a bowl and whisk well to incorporate all the flavours.
When the duck is cooked, it is important to remove it from the frying pan and allowing it to rest. This lets the meat relax making it juicy and tender.
To serve, coat the salad leaves with three quarters of the dressing. Arrange the salad ingredients and top with thin slices of duck. Finally, drizzle over the remainder of the dressing and enjoy!