Ingredients
Serves 4 as main or 2 as entree2 tbsp vegetable oil
Pinch of flake salt
2 tbsp orange blossom honey
1 lime
Pinch of clove or five spice powder
2 figs
2 cups tat soi (or watercress or bok choy)
2 tbsp pine nuts
Method
Pre heat oven to 180˚C.
Cut fine incisions into the skin of the duck breasts with a sharp knife.
Heat an ovenproof fry pan over a moderate heat. Once hot add the oil, sprinkle the breasts with flake salt and add to the pan skin side down.
Gently cook for about 5-8 minutes until the fat is rendered and the skin is browned and crisp.
Add the honey, lime zest and clove, swirl the pan well and place into the oven and cook for a further 8 minutes. Remove from the oven and turn breasts over, spoon over all the pan juices, set to one side to rest in a warm place for five minutes. Drain off the excess juices into a mortar, add the pine nuts and crush with the pestle to make the dressing.
Meanwhile, toss the tat soi in the hot pan with the juices until it wilts slightly.
Cut the figs into quarters and warm gently for a minute or 2 in the oven.
Cut each duck breast into 5 pieces and arrange on warm serving plates with the figs and tat soi, drizzle with the dressing, squeeze a drop or two of limejuice and serve.
Note: Feel free to substitute the roast duck with store bought cooked smoked duck breast or sliced prosciutto.