Even if we are at the beginning of Lent season I simply coludn’t resist to a lovely piece of smoked duck breast at the butcher in nearby. I knew immediately what to make with this: a salad with mango and a pinch of Chinese taste. Pea shot is quite a good choice and works pretty well, but if You have any other fresh green leaves just swap it. Duck breast is perfect if pink, so try to avoid to overbake.
1 smoked duck breast (appr. 200 gr)
1 pack fresh pea shots or any other green leaves
1 shallot or red onion
for the vinaigrette:
0,5 dl olive oil
2 tbsp dark soy sauce
1/2 teaspoon honey
half of lime juice
thumb sized fresh ginger, finely grated
- Preheat oven to 100 C. Take a frying pan and heat some olive oil. Score the skin, season with salt and pepper. Place into the pan skin side down and fry for 4 minutes on each side.
- Put into the oven and bake for 10-15 minutes. As You bake a smoked breast instead of unsmoked usually the baking time is a bit shorter. If the duck breast is a bit larger baking time can be a bit longer. Place on warm place and give some rest.
- Meanwhile mix the salad: wash the leaves, dry well. Peel and dice mango, slice finely shallot. Pour all the ingredients of vinaigrette into a jar. Cover with lid and shake well.
- If the meat has rest slice finely. Its hould be really nice pink insde. Put the slices over the top of salad and pour over with vinaigrette.