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.
Recipe from Good Food magazine
2 duck breasts, skin on
100g bag rocket & watercress salad
250g punnet small tomatoes, halved
bunch spring onion, sliced diagonally (green part only)
For the dressing
1 tbsp garlic infused oil
1 tsp fresh grated root ginger
2 tbsp soy sauce
3 tbsp golden syrup