With the sun shining more and more and the gradual move to summer. it's time to move our dishes move with the season, and keep it light and leafy.


  • 1 roast duck glazed with soy sauce
  • 110 g petits pois
  • 400 g cress
  • 1 small tin of water chestnuts
  • 1 small glass of sweet wine
  • 1 small glass of orange juice
  • 1 tbs soy sauce
  • 1 tsp sesame oil
  • 1 tbs of granulated sugar
  • 1 tsp grated fresh ginger
  • salt, pepper


  1. Begin by pouring the wine and the orange juice into a small pot: mix well and then bring to the boil. Leave to simmer for about 5 minutes, turning down the heat.
  2. When this is done, pour into a bowl and mix it with the soy sauce, sesame oil, sugar and ginger. Mix well and leave to one side.
  3. Remove the skin from the roasted duck. Cut the skin into thin strips and then dry-fry them in a non-stick pan for two minutes.
  4. Now cut the flesh of the duck in the same manner and add that to the sauce.
  5. Quickly cook the peas in boiling water then drain and refresh.
  6. Assemble by arranging the cress attractively on a plate and mix with sliced water chestnuts. Sprinkle with the peas then add the duck with its sauce. Finally garnish on top with the crispy duck skin.