Ingredients

The following ingredients have 4 Servings
  • 125 grams Rocket (or a mix of rocket and spinach)
  • 1 Duck Breast (skin on)
  • 1 cup Walnuts (toasted)
  • 2 Figs (I used violette de bordeaux which are my favorite. Sliced)
  • 2 tbsp Black Sesame Seeds
  • 1 tbsp Soy Sauce
  • 1 tbsp Mirin
  • 1 tbsp Sugar
  • 1 tbsp Water
  • 50 ml Olive Oil
  • 25 ml Balsamic Glassa
  • 25 ml Water
  • 1 tsp Salt
  • 1 tsp Black Pepper (freshly cracked)
  • 1 tbsp Lemon Juice (freshly squeezed)
  • 2 tsp Dijon Mustard
  • 1 pinch Sugar

Instruction

  • Preheat your oven to 200 Celsius
  • In a cold pan place the duck skin side down. Put the flame on the lowest setting. When the fat begins to bubble around the edges turn the heat up slightly. As more fat gets released continue increasing the heat. Check the skin, when it is golden brown then flip over and cook the other side for 1 minute.
  • Flip the breast back to skin side down and place in the oven for 5 minutes. Remove and let rest on a cutting board as you do everything else.
  • In a bowl add the rocket and other greens, along with the walnuts, sliced figs, and black sesame seeds.
  • In a small bowl whisk together the sauce ingredients. Pour sauce over the salad and give everything a good toss.
  • To make the yakitori tari just add all ingredients to a saucepan and simmer for a few minutes until reduced.
  • Slice the duck breast into thin slices. Use a pastry brush to spread the tare over the sliced duck breast, then place the slices on the salad
  • Garnish with a sprinkling of black sesame seeds and enjoy!