Using a sharp knife, score the skin of the duck breasts diagonally, then score in the opposite direction to create a crosshatch pattern. Be careful not to cut through to the meat.
Season the skin with sea salt and freshly ground pepper. To render the fat down, place the breasts skin down on a frying pan and put on a moderate heat - you don’t need any oil.
Cook the breasts for 5 minutes, then drain the fat and turn the duck over. Cook for a further 3-4 minutes on the other side. Drain the fat from the pan again and add the honey and soy sauce. Coat the duck breasts in the glaze and remove from the heat. Esnure the duck breasts are cooked through, with no pink showing.
Allow the duck to rest for 5 minutes before carving so they don’t lose their juices.
Make the dressing by mixing the Greek yogurt with the mint, coriander, lime zest, lime juice and garlic. To assemble the salad, drain the sweetcorn and combine with the salad leaves, carrot, red onion and red pepper. Carve the duck into thin slices and serve on top of the salad. Drizzle with the yogurt dressing and serve.
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