- Prep: 10 min
- Cook: 40 min
- Yield: 2 servings
Ingredients
2 US duck breasts, skin on and slashed
3 tbsp maple syrup
1 garlic clove, crushed
1 tbsp chipotle chilli paste
160 gm bag of bistro salad
200 gm radish, thinly sliced or grated
1 tbsp sherry vinegar
Directions
1. Heat oven to 220°C fan or 200°C gas.
2. Put a small roasting tin in the oven and let it heat up for a few minutes.
3. Season the US duck skin and flesh. Then put the duck into the tin, skin-side down, and roast for 10 minutes until the skin is golden and crisp and the fat has run out. Leave for 15 minutes.
4. Meanwhile, mix 2 tbsp maple syrup with the garlic and chilli paste.
5. Remove the fat from the pan, turn the duck skin-side up, then roast for another 5 minutes, basting with the maple mix once or twice until sticky and glazed and the duck is pink in the middle. Remove and let the duck rest for 5 minutes.
6. Pile the salad and the radishes into two serving plates.
7. Slice the duck at an angle and nestle into the salad. Stir the rest of the maple syrup and the sherry vinegar into the leftover juices in the pan. Then drizzle over the salad, season and serve straight away.
