Duck Breast Salad

Ingredients:

4 duck breast fillets
3 tbs dark soy sauce
Juice of 1 orange
5 cm piece of ginger, peeled and grated
125 g watercress sprigs
145g (1 cup) dry roasted hazelnuts, coarsely chopped
2 oranges peeled and cut into segments

Dressing:

Juice of 1 orange
2 tbs extra virgin olive oil
1 tbs honey
2 tsp Dijon mustard
Salt and pepper

Methods:

Heat the grill to hot. Remove the skin and thick layer of fat from the duck fillets. Slice each breast into about 6 pieces. Place in a shallow gratin dish.

Mix together the soy sauce, orange juice and ginger and pour over the duck, turning the slices on the grill rack and grill for 5-7 minutes, turning once or twice, until cooked to your liking. Baste with the soy sauce mixture during cooking. Remove the cooked duck slices from under the grill.

Arrange the duck slices, watercress and orange segments in a serving dish. Put the dressing ingredients in a clean screw-top jar and shake to combine. Drizzle the dressing over the duck slices, watercress and orange segments and toss in the roasted hazelnuts.