Method

1. Marinate the duck breast in hoisin and honey.
2. Place on a clean hot pan, seal both sides evenly. Skin side will colour quickly because of marinate so be fast.
3. Place in oven skin side up (6mins), take out and rest.
4. In a bowl, mix rocket leaves, mint leaves, and sliced dragonfruit.
5. Dress with a liberal amount of white balsamic dressing, and place on a plate.
6. With a sharp knife carve 5 nice even slices per portion, then place duck on the salad.
7. Make an outline around the salad, and garnish the dish with beetroot crisps.
8. Dress with dragonfruit syrup (dragon ruit puree and sugar boiled together for 2 mins then chilled), garnish with petite herbs and serve.

Brought to you by Peppers Blue on Blue Resort

Courtesy of Rodney Smith, Executive Chef at Boardwalk Restaurant & Bar, Peppers Blue on Blue Resort. 
Read more about Boardwalk Restaurant & Bar.