Honey soy duck salad

In a bowl, combine honey, soy sauce, minced ginger, minced garlic, salt, and pepper.
Score the duck breasts with a sharp knife (make shallow cuts on the skin side).
Place the duck breasts in a shallow dish and pour the marinade over them.
Cover and refrigerate for at least 30 minutes, allowing the flavors to infuse.
Preheat your oven to 200°C (392°F).
Heat a large ovenproof skillet over medium-high heat.
Once hot, add the duck breasts, skin side down, and sear for about 2-3 minutes until the skin is crispy and brown.
Flip the duck breasts and cook for an additional 2 minutes on the other side.
Transfer the skillet to the preheated oven and roast for 10-12 minutes for medium-rare, or longer if you prefer your duck more well-done.
Remove from the oven and let the duck rest for a few minutes before slicing it thinly.
In a large salad bowl, combine the mixed salad greens, sliced cucumber, julienned carrot, sliced red bell pepper, thinly sliced red onion, and halved cherry tomatoes.
In a small bowl, whisk together olive oil, sesame oil, soy sauce, rice vinegar, honey, minced ginger, and minced garlic.
Arrange the sliced duck on top of the salad.
Drizzle the dressing over the salad and duck.
Sprinkle the chopped roasted peanuts on top for some crunch.
Garnish the salad with fresh cilantro leaves.
Enjoy your delicious Honey Soy Duck Salad!