ingredients

 

2 4 6 8 Servings

• 2 duck breasts, skinless

• 1 parsnip

• 50 grams fine green beans

• 100g fresh pomegranate seeds

• 50 grams OR 2 handfuls watercress salad

• 1 tablespoon olive oil

• 2 tablespoons groundnut oil

• 1 tablespoon dijon mustard

• 1 teaspoon dark soy sauce

• 0.5 teaspoon ground ginger

implements

 

for cooking 2 servings

• small saucepan

• medium saucepan

• roasting tin

• large mixing bowl

• mug

• colander

instructions

 

1. Set the oven to 180C.

2. Boil water in the small and medium saucepans.

3. While you are waiting, cut the parsnip into 4cm batons and when water is ready par-boil them in the small saucepan for 4 minutes. Drain.

4. Meantime, season the duck with salt, pepper and a sprinkling of ground ginger. Arrange in the roasting tin and then add cooked parsnips.

5. Coat the parsnips in 1 tablespoon of olive oil and place the tin in the oven for 15 minutes.

6. Meantime, place 100g of pomegranate seeds in a large mixing bowl. Add 2 handfuls of watercress salad.

7. In a mug combine:
- 2 tablespoons of groundnut oil
- 1 teaspoon of Dijon mustard
-  1 teaspoon of dark soy sauce
- The remainder of ground ginger. Mix well to make the dressing.

8. Throw 50g of fine beans into the medium saucepan and cook for 3-4 minutes. Drain.

9. Remove the duck from the oven and slice the breasts horizontally. Add the slices together with the parsnip batons into the mixing bowl and pour in the dressing. Toss gently.

To serve - Spoon the salad into the serving bowls.