400g duck breast
250 g portabellini mushrooms, roughly chopped
15 ml ponzu dressing
5 ml fish sauce
50 ml ready-made sticky soy, honey and ginger marinade ( Use Woolworths’ or prepare your own)
mixed leaves (I used butter lettuce, rocket and basil)
half a cucumber, sliced into strips
spring onion or red salad onion, according to taste
handful roasted, salted cashew nuts
Hoisin sauce, to serve
Preheat your oven to 180 degrees celsius. Season the duck with salt and pepper and score the fat.
Heat an oven proof casserole on the stove top and add a dash of olive oil. Cook the duck, fat side down, for 5 minute. Turn and cook for a further 2 minutes. Remove and glaze with the soy and ginger marinade. Place in the oven and roast for a further 7 minutes. Turn on the grill and grill the fat for 2-3 minutes till brown and crispy. Remove from the heat and rest. While the duck is cooking, heat a second pan and fry the mushrooms in a bit of olive oil with the ponzu and fish sauce till browned.
Arrange the salad leaves on plates and top with the cucumber, spring onions and mushrooms. Remove the fat from the duck fillets and discard, or keep it on, whatever you prefer. Slice the meat into medallions. Arrange the slices of duck on top of the salad, sprinkle with cashews and serve with some hoisin sauce drizzled over the top.