Prepare the duck breasts by removing the sinew and trimming away any excess fat. Score the skin in a diagonal pattern.
Place the duck breasts in a cold pan skin side down. Turn the heat up to medium and as the fat melts, drain from the pan. Continue until the skin is golden brown and crispy. Turn the duck breast over and seal all of the raw meat. Cook on the flesh side for a further 3-4 minutes until the duck breast is beginning to become firm. Remove any remaining melted fat and add the honey and soy sauce to the pan. Coat the duck breasts in the glaze and remove from the heat. Allow the duck to rest for 5 minutes before carving into thin slices.
Peel and thinly slice the red onion.
Peel and grate the carrots
Deseed the red chilli and cut into thin strips.
Zest and juice the lime.
Pick and roughly chop the coriander and mint.
Crush the garlic clove.
Drain the sweet corn
Mix the salad leaves with the carrot, red onion, sweet corn and chilli strips.
Mix the Greek yogurt with the mint, coriander, lime zest, lime juice and garlic. Season to taste.
Coat the salad with the dressing.
Carve the duck into thin slices and serve on top of the salad with a drizzle of the soy and honey glaze.
«Resting the duck will make sure that the meat is tender and juicy. The duck for this recipe should be served at room temperature.»