Grapefruit Duck Yuzu Honey Salad

• 2 duck filets
• 1/2 grapefruit
• 10 g honey
• 5 g rice wine vinegar
• 5 g ginger cordial
• 5 g yuzu
• 15 g olive oil
• 150 g salad mix
• 25 g Sakura Cress®

The 'Asian Crispy Duck' salad, once enjoyed at the Michelin-starred Hakkasan Restaurant in London, triggered me in combining grapefruit and duck.

Duck filets:
Opposite to traditional 'Peking Duck', our filets are prepared unvarnished and pure. Season the duck filets and fry medium-rare.

Grapefruit:
Preferably the less bitter pink grapefruit is used for this salad because its flavour strikes a perfect balance between sweet & sour. Peel the grapefruit à vif, remove the slices and cut into smaller pieces.

Oriental vinaigrette:
The same sweet & sour balance of the grapefruit is reflected in our vinaigrette, while ginger adds a spicy touch. Mix the rice wine, ginger cordial, yuzu and honey.

Salad mix:
Sakura Cress® with its daikon-like pepper flavour will add crunch and spiciness to your dish. Mix the salad with the sakura® cress and add some vinaigrette according to your taste.

Source: Foodpairing