180g duck meat, such as breast
2 tsp olive oil
Various cress such as Daikon, Shisho Green and Shisho purple, for dressing the salad, washed
2 tsp toasted pine nuts
½ shallot, peeled and cut into thin semi circles
The seeds of half pomegranate seeds
10g grapefruit (about 4 small pieces)
For the sauce:
1 tsp golden syrup
1 tsp rice vinegar
2 tbsp plum sauce
1 tsp light soy sauce
Place all the ingredients for the sauce in a small bowl and set aside. Preheat the oven to 180C.
Score the skin of the duck meat with a knife. Heat a non-stick frying pan over a high heat, add 1 tsp of the olive oil then add the duck, skin-side down, and cook for 4 minutes or until the skin is crisp. Turn over and quickly brown the underside, then transfer to a baking tray and place in the oven for 10-12 minutes.
Once cooled, slice the duck into thin strips.
Using a kitchen metal ring, place in the middle of the plate and add the duck. Spread half of the duck salad sauce on top of the duck breast.
In a mixing bowl, add the rest of the sauce, cress and the remaining 1 tsp olive oil
Add the salad on top of the duck and then sprinkle the pine nuts and shallot on top.
Add the pomegranate seeds and the grapefruit pieces around the plate for decoration.
Remove the metal ring and serve.