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Salad of sesame roast duck, caramelised pear and a spring onion and ginger sauce by David Fullerton

11 September 2006

INGREDIENTS

(serves four)

Sea salt and fresh ground pepper
2 duck breasts, halved
Sesame seeds
4 conference pears, cooked in caramel
2 good handfuls of mixed salad leaves
Olive oil

For the sauce 1tbs sesame oil
80g spring onion, finely chopped
1 thumb of ginger, finely chopped
Half chilli, finely chopped
2tbs white wine vinegar
3tbs demerara sugar
1tsp fish sauce
2tsp soy sauce
4tbs sunflower oil
1tbs water
1tsp oyster sauce

METHOD

To make the sauce, warm the sesame oil over a low heat, sweat onions, ginger and chilli. Add all other ingredients except the oyster sauce, and simmer for 10 minutes. Then add oyster sauce and cool.

Season and seal duck breasts and dip in sesame seeds, return to pan and place in oven and cook until pink. Half-way through cooking add the pears, remove from oven and allow to rest. To assemble, dress salad leaves and place in middle of plate, slice pears and place on top of salad, slice duck and arrange on top of pear. Spoon sauce around the dish.

David Fullerton

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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