Roger Patterson's Honey Recipes

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Warm Duck Breast Salad Chinese Style (00138)

2 duck breasts with skin on
1 dsp clear honey
1 dsp soy sauce
2 spring onions finely chopped
1 tsp finely grated fresh ginger
1 crushed garlic clove
Crisp washed salad leaves
Small tomatoes unfussily chopped
Dressing comprising olive oil, lemon juice, balsamic vinegar and pepper and salt to taste.

In a dry frying pan on a medium heat fry the duck breasts fat side down to reduce the fat layer.
Periodically drain off the fat until most of the fat layer has gone.
Remove from pan and drain remainder of fat.
Arrange salad leaves in a flat dish with tomatoes and toss with dressing.
Slice the duck thinly if you prefer well done meat, or thicker if you like it pinker.
Return it to pan making sure it has oil in it.
Add ginger and garlic, stir and fry it for a couple of minutes.
Add honey and soy sauce.
Turn heat down and cook until ready.
Add spring onions for the last 30 seconds, continuing to mix in.
Pour the contents of the pan over leaves and tomato.

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