Ingredients

• 1 duck breast
• skin scored
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 2 tbsp honey
• 1 tbsp sesame seeds
• toasted
• 1 tbsp olive oil
• 1 tsp sesame oil
• 1 tbsp sesame seeds
• toasted
• 1 tsp soy sauce
• ½ lime
• juice only
• 1 tsp honey
• 2 handfuls spinach
• salt and freshly ground black pepper
• 1 tsp chopped fresh flatleaf parsley
• 1 tsp toasted sesame seeds

Directions

• For the duck
• rub the duck with the oil and season well with salt and freshly ground black pepper.
• Place a frying pan over a medium heat. When the pan is hot add the duck skin-side down and cook for five minutes
• until the skin is browned.
• Pour off the excess fat produced by the duck
• then turn and cook for a further three minutes.
• Drizzle over the honey and cook for a further two minutes
• or until cooked to your liking.
• Remove the duck from the heat
• sprinkle with sesame seeds and allow to rest on a warm plate two minutes
• then slice into thin strips on the diagonal.
• To make the oriental salad
• place the oils
• sesame seeds
• soy sauce
• honey and lime juice into a bowl and mix together well.
• Add the spinach and toss well to coat in the dressing. Season
• to taste
• with salt and freshly ground black pepper and sprinkle with flatleaf parsley and toasted sesame seeds.
• To serve
• arrange the salad on a large plate and place the duck slices in the centre of the salad.