Duck with ginger and lime dressing

Ingredients for 4 servings:

• 4 duck breast fillets (250 g each)
• Salt
• 80 ml olive oil
• 2 tsp oil (sesame oil)
• 2 tbsp lime juice
• 1 orange(s), juice and grated peel
• 2 tsp fish sauce
• 1 tbsp ginger, freshly grated
• 1 clove(s) garlic, very finely chopped
• 2 tsp soy sauce, light
• 3 spring onions, very finely chopped
• 1 tsp sugar
• 250 g mixed salad
• Orange slices for garnishing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat the oven to 200-220°C. Rinse the duck breast fillets, pat dry with a paper towel, and cut in half. Pierce the skin several times with a fork, season the fillets well with salt, and place skin-side down on an oven rack. Roast the duck in a roasting pan for about 10-12 minutes, turn over, and roast for another 10-12 minutes, until the meat is cooked through but still pink inside and the skin is crispy. For the dressing, combine olive oil and sesame oil in a non-metal bowl. Add the lime juice, orange zest and juice, fish sauce, ginger, garlic, soy sauce, spring onions, and sugar; mix well. Remove the duck from the oven, let it cool, and slice them, tossing them with a little dressing. Arrange the salad on a platter, arrange the duck breast slices on top, drizzle with the dressing, and garnish with the orange slices.