Seared Duck & Green Bean Salad with Pecans

  • 4 duck breasts
  • 4 tbsp soy sauce
  • 2 tbsp honey
  • 4 tbsp raspberries vinegar
  • 100g mixed green leaves
  • 150g fine green beans, trimmed and blanched
  • 1 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 5 tbsp walnuts or hazel oil
  • 125g cherry tomatoes
  • 75g pecans

Using a sharp knife, slice a criss-cross pattern on the skin side of the duck breasts and season well.

Put in a shallow bowl and add the soy sauce, honey and 2 tbsp raspberry vinegar.

Turn over a couple of times then marinate for 2 hours and refrigerate for up to 24 hours.

Heat the oven to 200C/fan 180C/gas 6.

Wipe the duck dry with kitchen paper and heat a non-stick frying pan.

Sear the duck breasts skin-side down, then reduce the heat and cook until the fat has rendered down and the skin is crisp, about 10 minutes, turn over.

Transfer to the oven and cook for 8 minutes.

Rest for 5-10 minutes then slice.

Arrange the salad leaves and beans on a platter or individual plates.

Put the remaining raspberry vinegar, balsamic, mustard, walnut oil and some salt and pepper into a glass jar and shake well.

Put the sliced duck breast, tomatoes and pecans on top of the beans.

Pour the dressing over and serve.