Warm Duck Salad
|Boneless duck breasts||12 Ounce (2 Breasts, Each Weighing Approx 6 Ounce / 175 Gram)|
|Shelled pecan nuts||3 Ounce (75 Gram)|
|Yellow cherry tomatoes||4 Ounce (4 Ounce)|
|Salad leaves||1 Cup (16 tbs), washed and drained|
|Onion||1 Small, peeled and sliced into rings|
|Clear honey||1 Tablespoon|
|Hoisin sauce||1 Tablespoon|
|Olive oil||3 Tablespoon|
Preheat grill to high.
Wash and dry the duck breasts, then place on rack and grill both sides for 3 mins or until sealed.
Reduce heat, then continue to grill for 10-12 mins, or until cooked.
Drain on kitchen paper.
Arrange the salad leaves in a bowl with the pecan nuts, cherry tomatoes and onion.
Place the dressing ingredients in a small pan and heat through, stirring frequently.
Cut the cooked breast into bite-sized pieces and arrange over salad.
Pour the warm dressing over and serve immediately.