- 1 duck breast, skin scored
- 1 tbsp olive oil
- salt and freshly ground black pepper
- 2 tbsp honey
- 1 tbsp sesame seeds, toasted
- 1 tbsp olive oil
- 1 tsp sesame oil
- 1 tbsp sesame seeds, toasted
- 1 tsp soy sauce
- ½ lime, juice only
- 1 tsp honey
- 2 handfuls spinach
- salt and freshly ground black pepper
- 1 tsp chopped fresh flatleaf parsley
- 1 tsp toasted sesame seeds
- For the duck, rub the duck with the oil and season well with salt and freshly ground black pepper.
- Place a frying pan over a medium heat. When the pan is hot add the duck skin-side down and cook for five minutes, until the skin is browned.
- Pour off the excess fat produced by the duck, then turn and cook for a further three minutes.
- Drizzle over the honey and cook for a further two minutes, or until cooked to your liking.
- Remove the duck from the heat, sprinkle with sesame seeds and allow to rest on a warm plate two minutes, then slice into thin strips on the diagonal.
- To make the oriental salad, place the oils, sesame seeds, soy sauce, honey and lime juice into a bowl and mix together well.
- Add the spinach and toss well to coat in the dressing. Season, to taste, with salt and freshly ground black pepper and sprinkle with flatleaf parsley and toasted sesame seeds.
- To serve, arrange the salad on a large plate and place the duck slices in the centre of the salad.