Roast Duck Breast with Asian Salad and Hoisin Dressing 

Ingredients

This recipe serves 4 people as a main course

• 4 duck breasts
• 2 tablespoons toasted seeds

Salad

• 200g sprouting broccoli blanched  
• 12 spears asparagus blanched
• 2 heads baby gem washed and picked
• 2 red peppers sliced finely
• 10 spring onions sliced finely
• 1 bunch of red radish thinly sliced 

Sauce:

• 2 tablespoons hoisin sauce  
• 1 red chilli finely sliced
• 1 knob ginger finely sliced
• 4 spring onions finely sliced 
• ½ bunch coriander chopped
• 1 lime juiced
• 2 tablespoons soy sauce   

Method

Place a heavy based pan on the stove on medium heat. 
Place the duck breasts in the pan skin side down for 4-5 minutes to get the skin crispy and to help render the fat down. 
Place in the oven and roast for 8 minutes for medium, then rest for a further 4-5 minutes. 
To make the dressing - add the hoisin, lime juice and soy into a bowl and mix, then add the chilli, ginger, and coriander.   

To serve

Toss the salad with some of the dressing and place in a bowl. 
Thinly slice the rested duck breast and serve on top. 
Drizzle the dish with a little more dressing and sprinkle with some toasted sesame seeds before serving.