Salt and pepper duck with mushroom and watercress salad
½ tsp, (white)
Raw skinless trimmed duck
400 g, (breast), (buy 2 x 200g)
Swiss brown mushrooms
2 clove(s), thinly sliced
2 bunch(es), thinly sliced
2 cup(s), trimmed, washed
1 x 3 second spray(s)
- Combine salt, pepper, sugar and ginger in a small bowl. Rub salt mixture over duck. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook duck for 3–4 minutes each side for rare or until cooked to your liking (see note). Transfer to a plate. Cover duck with foil and set aside to rest for 5 minutes before slicing thickly.
- Meanwhile, heat oil in same pan. Add both types of mushrooms and cook, stirring, for 3–4 minutes or until lightly browned. Add garlic and cook, stirring, for 30 seconds. Add asparagus, oyster and fish sauces and juice and cook, tossing gently, for 1–2 minutes or until asparagus is tender. Add watercress and toss gently to combine. Serve salad topped with sliced duck.