Duck salad with quail eggs and a honey and soy sauce dressing. This recipe is ideal served as a starter for four people or as a main course for two people.
Duck salad with quail eggs is a chunky salad with crispy pan fried duck breasts. The dressing of honey and soy sauce compliments the duck beautifully.
Duck Salad with Quail Eggs and a Honey and Soy Sauce Dressing
2 fresh ducks breasts
1 teaspoon of Thai 7 spices
6 quails eggs, cooked and shelled (see method below)*
8 small new potatoes (or salad potatoes) cooked and halved
8 Cos lettuce leaves, roughly torn
4 medium sizes tomatoes quartered or 8 cherry tomatoes halved
2 ounces of feta cheese (cubed)
4 tablespoons soy sauce
2 tablespoons of honey
Oregano leaves torn into large pieces for garnish
With a spoon carefully place the quails eggs into boiling water. If you want them slightly soft cook for 2 minutes and hard for 3 minutes. Remove immediately with a slotted spoon and put into a bowl of iced water. Leave for 10 minutes. Tap the eggs gently on a board and then, using a slight pressure, roll the eggs with the palm of your hand until you feel the shell starting to give. Shell the eggs being careful not to remove any of the egg white. Wash under the tap to remove any pieces of shell. Put to one side.
Heat the oven to Gas Mark 4 (350 degrees F). Coat the skin side of the duck breasts with half of Thai 7 Spices. On the top of the stove heat an oven proof cast iron pan until hot. Place the duck breasts skin side down in the pan and cook until the duck fat has dissolved and the skin is very brown and crispy (approx 4 minutes). Coat the other side of the duck breasts with the remaining Thai 7 Spices, turn over and continue cooking until brown and crispy. Put into the oven for 10 minutes (less if you prefer the meat to be slightly red). When cooked take out of the oven and leave to rest for 10 minutes.
Heat the soy sauce and honey in a pan. Let it boil for a couple of minutes to reduce the consistency and then remove from the heat. Make up all of the salad ingredients, plus the potatoes, the quails eggs and feta cheese. Cut the ducks breasts into thick slices and add to the salad. Pour the dressing over the salad and sprinkle the oregano on top.