Duck Breast with potato salad

Coat the prepared duck breast with a marinade made from soy sauce, Teriyaki marinade, sesame oil, rice vinegar and ginger. Brown the duck breast in hot vegetable oil, put in a roasting pan and cook in a hot oven preheated to 150 degrees skin-side up for about 12 minutes, remove and allow to rest for 5 minutes. Coat with the remaining marinade from time to time. Heat the butter and oil. Sauté the ginger and spring onions, add the lime juice, rice vinegar, soy sauce and the coriander. Pour over the diced potatoes. Serve slices of duck breast with the potato salad.

Preparation time: 30 mins
Per portion: 2786 kJ / 665 kcal