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This recipe, by Emma Bardsley, was a runner up in our Oscars Best Recipe Competition.


  1. Heat oven to 200⁰C/ fan 180⁰C/ gas mark 6. Heat a non-stick frying pan over a high heat. Place 2 breasts of free range duck in the pan skin-side down, and cook until the skin is crispy, approx. 5 mins.
  2. Brown the underside; transfer to a non-stick baking tray and place in the oven for 20-30 mins or until cooked through. Slice duck into strips.
  3. Remove the tips and boil or steam green beans until just cooked. Remove from heat.
  4. Lightly toast sesame and pumpkin or sunflower seeds in a non-stick frying pan until slightly browned and remove from heat.
  5. Make the dressing by combining Hoi sin sauce, plum jam, soya sauce, sesame oil and juice from one freshly squeezed orange or lemon. Mix well.
  6. Toss rocket and watercress salad leaves with chopped tomatoes, grapes, the green beans, and thinly sliced cucumber. Spring onion may also be added.
  7. Place the duck on the salad, drizzle the dressing over and sprinkle the toasted seeds on the top. Season with rock salt and ground pepper.
  8. Serve immediately.