A slightly sweet miso dressing pairs wonderfully with savoury duck and the bitterness and acidity of grapefruit.
1 cup vegetable oil, for frying
4 wonton wrappers
2 duck breasts
salt, to season
½ small yellow grapefruit, broken into segments, peel and pith discarded
½ small red onion, peeled and very finely sliced
4 cups mixed salad leaves
1 cup mixed cherry tomatoes, halved
1 tbsp light miso
2 tbsp rice vinegar
½ tsp sugar
1 tsp honey
1 tsp sesame oil
2 tbsp grapeseed oil
1. Heat the oil to 200C in a wok or small saucepan. Slice the wonton wrappers very thinly and deep-fry in batches for about 1 minute, until crisp and lightly browned. Drain well.
2. Score the duck breasts through the skin and fat but not into the meat. Season well with salt. Heat a frying pan over medium heat and add about 1 tablespoon of the vegetable oil the wontons were fried in. Place the duck, skin-side down, in the pan and fry at medium heat for about 5 minutes, until the skin is browned and crisp. Turn the duck over and cook for a further 3-4 minutes, until the duck is medium-rare. Remove from the heat and rest for 5 minutes. Slice the duck thinly.
3. For the honey-miso dressing, mix the miso, vinegar, sugar and honey together with 1 tablespoon of cold water to a smooth paste. Whisk in the sesame oil, then whisk in the grapeseed oil a little at a time until fully combined.
4. Toss the sliced duck, grapefruit, onion, salad leaves, tomatoes and about half the dressing together. Heap into a mound on a plate and top with the remaining dressing and wonton crisps.
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.