Duck and South African Plum Salad
This warm salad is the perfect antidote to Winter. Duck and plum sauce are a classic pairing but in this recipe there’s no sticky sweet plum sauce! Instead, this pairs the duck with seasonal South African plums and a fresh Asian dressing.
For a Vegan or Vegetarian alternative to the duck, try using Jackfruit or Seitan – just follow the methods below.
Serves: 4
4 South African Plums, stoned and quartered
4 duck legs
1/2 tsp Asian Five Spice
100g salad leaves
4 spring onions, trimmed and shredded or sliced
1/2 cucumber cut into batons
1 Chilli deseeded and sliced
For the dressing:
1 tbsp Honey
3 tbsp Soy Sauce
1 tsp Sesame Oil
1 tbsp olive or ground nut oil
1 garlic clove crushed
1 tsp grated Ginger
Juice of 1-2 limes
Method
Put the duck legs onto a rack above a roasting tray. Prick the skin of the duck all over using a fork. Season, sprinkle with the Five Spice and roast for 60-70 minutes at 180 fan until the skin is crisp. Shred the meat off of the bone using two forks.
Shake together all your dressing ingredients in a jam jar or whisk in a jug.
Combine all the salad ingredients finishing with the dressing and serve!
For the Vegan option:
Switch the honey in the dressing for Agave Nectar
Seitan can be baked for 15-20 minutes and sliced. Jackfruit is best slow cooked. Rinse it in a colander, add to an oven proof dish, sprinkle with the Five Spice and cover with water. Put a lid on the dish or cover tightly and put in an oven at 140 for 3-4 hours. Shred.
