Peking duck breast with beetroot salad

• 1 duck breast
• 100 gr Peking duck sauce 
• Salt
• Pepper

 Beetroot salad: 

• 1 spoon young ginger for sushi
• 1 teaspoon chili paste 
• 1 spoon white sesame
• 2 tablespoons light soy sauce
• 1 cooked beetroot
• 1 red onion
• 2 teaspoons of honey
• 1 tablespoon finely chopped coriander
• 2 tablespoons of olive oil
• Any sprouts
• Salt
• Pepper

To serve: 

• 3 tsp Peking duck sauce 
• Beet leaves or other salad mix
• Spring onions, cut into 3-4 cm strips for decoration

1. Remove the membranes from the breast and score it lightly in a crisscross pattern, being careful not to cut through the meat. Marinate it in salt and pepper, and place it skin-side down in a dry, cold pan. Begin to render the fat over medium heat for 7-8 minutes, until the skin is golden brown. Flip the meat over and sear the other side.
2. Then transfer the breast to a plate and drizzle with Peking Duck Sauce. Bake in an oven preheated to 180ºC for 6-8 minutes (depending on its size). After this time, remove the duck and let it rest for a few minutes.
3. Cut the salad ingredients into cubes of about 0,5 cm, mix and season to taste with soy sauce, olive oil, honey, pepper and salt.
4. Slice the cooled duck breast. Lightly spread the Peking duck sauce on a plate, arrange the beetroot/chickpea leaves on top, then the beetroot salad, and top with the duck breast slices, sprinkling with sesame seeds and scallions.