Serves six as a starter or four as a main course
4 duck breasts
2 bags of watercress
1 small tin of sweetcorn, drained
½ tbsp sesame seed oil
2½-3 tbsp peanut oil
1 tbsp rice wine vinegar
1 tbsp plum sauce – can buy in the oriental section of the supermarket
l 4-5cm of freshly grated ginger
l Soy sauce to taste
l Freshly ground pepper
Cook the duck breasts in a hot frying pan for five to six minutes per side, fat side down first, until the meat is cooked but still pink and the fat crispy. Set aside to rest.
Make the dressing while the duck is cooking. Whisk together all of the ingredients except the soy sauce. Taste, then adjust with the soy sauce if necessary; some sauces are saltier than others. Set aside.
Mix the watercress with the corn in a bowl and spoon over two tbsp of dressing and toss well. Divide the dressed leaves among the plates. Carve the duck breasts into slices and arrange on the watercress. Spoon over a little more dressing and serve.