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Duck and caramelised plum salad recipe

Duck and caramelised plum salad recipe

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  • Recipes
  • Dish type
  • Salad
  • Duck salad

Crunchy, refreshing iceberg is the perfect base for sweet rich plums and succulent duck. Ideal for entertaining or a weekend supper, and it’s low in saturated, fat, calories and sugar!

4 people made this

IngredientsServes: 2

  • 2 duck breasts
  • 3 large ripe plums, halved and stoned
  • 1 tablespoon honey
  • 1 tablespoon dark soy sauce
  • 2 teaspoons sesame seeds
  • 2 handfuls torn iceberg lettuce

MethodPrep:15min ›Ready in:15min

  1. Bring the duck breasts up to room temperature to achieve an even cook.
  2. Preheat the oven to 200 C / Gas 6.
  3. In a frying pan over a high heat, pan fry the duck, skin side down for 2 to 3 minutes, turning once and cooking just until browned, about 30 seconds, transfer to a small roasting tin.
  4. Roast in the preheated oven for 15 minutes for medium. Remove from the oven and allow to rest for a few minutes then slice each into 4.
  5. Meanwhile, add the plums flesh side down, to the same pan and fry for 2 minutes until caramelised. Add the honey, soy and sesame seeds and cook for 30 seconds.
  6. Divide the lettuce between 2 plates, top with the sliced duck and plums and drizzle over the juices. Serve.


You can use a whole iceberg and tear it yourself, or buy a bag of ready prepared shredded iceberg.

See it on my blog

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    • meat from 1/2 leg of duck confit
    • 2 ounces wild plums (5-6 per plate) pitted and left hole
    • 1/4-1/2 ounce fromage blanc, crumbled
    • 1-2 heads younge/baby romaine lettuce, washed and split down center, not plucked
    • 1 T shallot, minced
    • 2T duck fat
    • 1t sherry vin
    1. shred leg of confit, pit wild plums, wash & dry lettuces and arrange on plate for presentation, top with shredded confit, in saute pan heat fat, add minced shallot, saute only long enough to heat shallots do not allow them to begin cooking and remove from heat, sprinkle lettuces and confit with sherry vin, while fat is still extremely hot spoon the fat and shallots evenly over salad taking care to not under or over dress, garnish with wild plum and fromage blanc, serve imediately

    Slow-roasted duck breast with plum sauce

    Tender duck breast in aromatic plum sauce with cinnamon, star anise, and cardamom. The sauce is really delicious and quick to make.

    The meat is quickly seared in a pan, then roasted in the oven at low temperature. Thanks to this method, it comes out tender, never rubbery and bakes evenly.

    Duck breast is red meat, so we need to treat it like a steak. The most juicy and soft duck breast is pink in the middle. Decide for yourself how you like it. I prefer my duck breast ‘medium’, but I’m preparing it ‘well done’ for my little daughter (source). ‘Well-done’ duck breast won’t be of course super tender and juicy, but it’s still much better than pan-seared-only or roasted at high temperature meat. If you don’t have an instant thermometer yet, it’s really worth to buy one. It’s a must-have when you want a juicy and tender duck breast. I described every step thoroughly in the recipe below.

    Marinating meat is very important, it needs to be marinated at least overnight, or even for two days if you have time.

    If you have small duck breasts (eg about 200g) or you don’t feel like turning on the oven, you can also prepare the duck only on a pan. You should give this recipe a try anyway because this sauce is so delicious!

    For the plum sauce lovers, I also have this recipe: Chicken with vegetables and noodles in Chinese plum sauce.

    The method description is a bit long, but I hope it won’t discourage you. It’s better to write too much than not enough, right? It’s really super quick to make, preparation time is a maximum of 15 minutes. The rest of the time the duck is in the oven.

    About the baking method, I’ve read about it in Harold McGee’s book “On Food and Cooking“, where he writes: „At low oven temperatures, below 250ºF/125ºC, the moist meat surface dries very slowly. As moisture evaporates, it actually cools the surface, so despite the oven temperature, the surface temperature of the meat may be as low as 160ºF/70ºC. This means relatively little surface browning and long cooking times, but also very gentle heating of the interior, minimal moisture loss, relatively uniform doneness within the meat, and a large window of time in which the meat is properly done.”

    Recipe: Warm duck salad with baby beets, caramelised pear, gorgonzola & toasted walnuts

    There’s a scene in Wong Kar Wai’s In the Mood for Love where everyone in Mrs. Suen’s kitchen are crowded around a rice cooker, chattering away excitedly and poking about it – curious people. The rice cooker was brought home from Japan by Mrs. Chan’s husband as a gift, and as the device *clicks* loudly, everyone leaps up and cheers.

    In the Mood for Love is probably one of my favourite films. It’s set in 1920’s Hong Kong and the story revolves around two neighbours who find out their spouses are cheating on them with one another. It’s a weird story to fall in love with. But despite the unfortunate circumstances that drive it, the film manages to be extremely beautiful. I think this is because WKW chooses to pick at and observe the other things going on in the background – like the rice cooker scene. There’s also a 3 minute-ish ode to Mrs. Chan’s daily trek to the noodle stalls for dinner, taking in the hustle and bustle of the markets, accompanied by a gorgeous violin soundtrack playing in the background. It’s almost as if the movie is channelling the characters’ denial. It’s bittersweet, funny, and oddly heartwarming.

    This is the part of the blog post where you note down the name of this movie to watch later over dinner – with my duck salad and glass of wine of course.

    I get as excited as the tenants of Mrs. Suen’s apartment when I succeed at a new recipe. While this isn’t really a new recipe per-se, it is a new protein. I rarely cook with duck and the last time I cooked it I may have been lazy and bought an overpriced, pre-cooked luv-a-duck that came out dry and overcooked when I followed the instructions to heat it up in the oven. So your second note to take from this post: don’t even bother with the luv-a-duck range. Do not take short cuts. Do duck properly.

    Despite this being a salad, I’m going to have to give you a heads up that there’s a lot going on in it. If you generally cook alone, you will need to multitask. The toasting, roasting, caramelising, etc all take quite a while and have to be done concurrently. It’s extremely hearty, and impressive for a dinner party though, so it’s worth the extra effort.

    Roast Duck and Spiced Plum Salad recipe

    1 Tbsp olive oil
    Salt and pepper, to season
    1/2 tsp dried coriander powder
    2 happy, plump duck breasts
    4 Tbsp runny honey
    1 medium bag mixed salad leaves, rinsed (we used baby spinach and watercress)
    1 ripe avocado (optional)
    Seeds of 1/2 a pomegranate (optional)

    For the spiced plums:
    4 ripe plums
    2/3 Cup red wine
    4 cloves, 3 bruised cardamom pods, 1/2 stick cinnamon (don’t worry if you don’t have all of them)
    1 Tbsp sugar

    How to
    Cut each plum roughly into sixths, removing the stones. Add the plums, whine, spices and sugar to a small saucepan and leave to simmer gently for at least 10 minutes. Remove the plums and set aside, leaving the liquid to reduce further.

    Meanwhile, ‘score’ the duck breasts by slicing through the skin at 1cm intervals. Season with salt and pepper and the coriander.

    Pre-heat your oven to 180C and then on the stovetop heat a good quality pan along with the olive oil.

    Fry the duck breasts skin side down for 3-4 minutes until golden. This process will also render a lot of the fat out of the duck skin. Turn the breasts over, drain the fat out of the pan, and place in the oven (on transfer to an ovenproof dish if your pan is not ovenproof), drizzle over the honey and cook for a further 5-7 minutes in the oven. Remove the breasts when they are still quite pink in the middle and leave to rest, covered with tinfoil.

    Meanwhile prepare your salad, topping with the plums and avocado if you have. Then thinly slice the duck against the grain, add to the salad and dress with the red wine reduction.

    *You could also use pears or nectarines instead of plums and you could grill instead of poaching, and use a dressing of honey, mustard, lemon juice/balsamic vinegar and olive oil.

    *Reserve the duck fat for the next time you make roast potatoes, it makes the most amazingly crispy and delicious roasties.

    Recipe provided by Sarah Graham, author of Bitten, Smitten and A Foodie Lives Here food blog.

    Warm Asian Duck Salad with Caramelised Oranges

    Up until a few years ago, I wasn’t a fan of cooking with fruit. I would even turn my nose up at a simple fruit salad. I was under the impression that fruit was only good for one thing, eating them as is. How very wrong I was.

    When adding (the right) fruits to savoury dishes, you add flavours that just can’t be mimicked by other ingredients. Subtle sweetness and slight tartness (in some cases) are just two of the flavours that can’t be achieved by using an alternative. Think of when you add a squeeze of lemon juice to garlicky mushrooms. Nothing else can give you the zesty ‘lift’ that lemons give, especially to creamy or rich dishes.

    With this salad I wanted to make a salad that could be eaten as a meal, on its own but still wanted to keep it simple, keeping the oranges and the duck as the main focus. I wanted to showcase the orange in a few different ways and thus I used its juice to deglaze the pan and in the dressing and caramelised a few segments to serve on top of the Asian salad leaves with the duck meat.

    The dressing is simple and fragrant and gives the perfect amount of acidic-saltiness to balance out the sweet oranges and rich duck breasts.

    for the duck
    2 free-range duck breasts, fat scored
    juice of 1/2 orange
    salt to taste
    for the salad
    1 packet Woolworths Asian salad leaves
    2 oranges, segmented
    for the dressing
    juice of 1/2 orange
    juice of 1/2 lemon
    2 T soy sauce
    2 T oil
    1/2 t salt

    1. Pre-heat the oven to 200°c.
    2. To cook the duck, fry the breasts, skin side down in a very hot oven-proof pan until golden brown and crisp. Turn over and fry for another 3 minutes.
    3. Add the juice of 1/2 orange over the duck breasts and season with the salt. Place the pan in the oven and allow to roast for 10-15 minutes until the duck is cooked to your liking.
    4. For the salad, heat a large frying pan over high heat and add the orange segments. Allow to caramelise and set aside.
    5. To make the dressing, simply combine all the ingredients and set aside.
    6. When the duck is cooked, remove from the oven and allow to rest for 5 minutes before slicing into 1-2cm slices.
    7. Place the Asian salad leaves onto two plates, add the caramelised orange segments, sliced duck breasts and drizzle with the dressing.
    8. Serve immediately.

    This recipe was developed for Woolworths for their Woolies Pantry for the duration of Masterchef SA.

    Recipe Summary

    • 1 pound red beets (about 2 medium)
    • 1 pound golden beets (about 2 medium)
    • 2 tablespoons extra-virgin olive oil, plus more for drizzling
    • Kosher salt and freshly ground pepper
    • 2 medium grapefruits, such as ruby red and oroblanco
    • 1 pomelo
    • 1 very small clove garlic
    • 1 cup packed fresh parsley leaves, mint leaves, or a combination
    • 1 tablespoon coriander seeds, toasted
    • 2 boneless duck breast halves (1 1/4 pounds total), patted dry
    • 1/2 cup mixed purple microgreens, such as radish, red shiso, and amaranth, for serving

    Preheat oven to 425°F. Peel beets and slice into 3/4-inch-thick wedges. Toss with oil season with salt and pepper. Place beets on a rimmed baking sheet lined with parchment cover baking sheet with parchment-lined foil. Roast until beets are tender and golden brown on one side, 40 to 45 minutes. Uncover, flip, and continue to roast until golden brown on second side, 5 to 10 minutes more.

    Meanwhile, using a sharp knife, remove peels and white pith from grapefruits and pomelo. Working over a small bowl to catch juices, carefully cut between membranes to remove segments. Squeeze juice from membranes into bowl.

    Using the flat side of a heavy knife, finely mash garlic with 1/4 teaspoon salt on a large cutting board to make a paste. Chop parsley and coriander seeds and combine with garlic mixture on cutting board season with pepper.

    Using a sharp knife, score duck breasts, cutting through fat but not flesh, at 1/2-inch intervals to create a crosshatch pattern. Season both sides with salt and pepper and let stand 10 minutes. Place duck breasts in a cold, ovenproof nonstick skillet, skin-side down. Cook over medium heat until skin is golden and crisp, about 10 minutes.

    Flip duck breasts, spoon off fat (reserve for another use see cook's note) and transfer to oven, skin-side up. Roast until a thermometer inserted into thickest part of duck registers 135°F, 2 to 4 minutes. Transfer to herb mixture on cutting board let stand.

    Toss beets, grapefruits, and pomelo with 2 tablespoons reserved citrus juice and a drizzle of oil season with salt and pepper. Slice duck on top of herbs, allowing drippings to mingle with them to create a sauce. Transfer beet-grapefruit salad and duck to a platter spoon herb sauce over top, sprinkle with microgreens, and serve.

    Hyderabadi chicken kofta with plums

    A heady combination of meat and fruit. Serve with naan bread and cucumber raita and lemon-dressed salad leaves.
    Made in India, Cooked in Britain, by Meera Sodha (Fig Tree)

    Makes 24-26
    5 ripe plums (or 400g)
    2 garlic cloves, peeled
    4cm ginger, peeled
    4 green finger chillies
    800g chicken or turkey mince
    1 tsp ground chilli powder
    ½ tsp ground fennel seeds
    ½ tsp ground cinnamon
    ½ ground cardamom
    1 tsp tamarind paste
    1 tsp salt
    1 medium egg, whisked
    2 tbsp oil for frying

    1 Roughly chop the plums, removing the stones, and pop them into a blender.

    2 Pour the blended plums into a saucepan and reduce for around 20 minutes or until very thick and jammy. Take off the heat and leave to one side to cool.

    3 Rinse the blender and blend together the garlic, ginger and chillies and transfer to a large bowl. Add the rest of the ingredients: mince, chilli powder, fennel, cinnamon, cardamom, tamarind, salt and egg.

    4 Mix together and add the plum sauce (there should be around 150g of reduced plums) and mix again. Leave the mixture to cool in the fridge for around 10 minutes then roll into ping-pong-ball-sized kofta and flatten into discs.

    5 Heat the oil in a large frying pan over a medium heat and cook the kofta in batches for around 4 minutes, turning until evenly cooked through.

    Plum and Five Spice Duck Salad

    Tuck into this healthy duck salad - not only is it low in fat but it also makes for a speedy midweek meal.

    1 level tsp Chinese five-spice

    2 x 150 g (5oz) duck breasts, skin removed

    small mango, peeled and sliced

    Bring a pan of salted water to the boil. Add potatoes and cook for 15-20min. Drain and set aside. Preheat the oven to 230°C (210°C fan oven) mark 8.

    Rub Chinese five-spice and some salt into duck. Put in a roasting tin, spoon over plum sauce and cook for 10min.

    Halve potatoes, add to tin and cook for 5min. Add tomatoes and cook for 5min.

    Put duck on a board, cover and rest for 5min. Keep potatoes and tomatoes warm.

    Slice duck and put in a salad bowl with any juices. Add potatoes, mango, watercress and vinegar. Season, toss and top with the roasted tomatoes.

    Asian-style duck and plum salad

    Preheat the oven to 200°C.
    Score the fat on the duck breasts with a sharp knife, and pat sugar onto the skin.
    heat oil in a frying pan. Fry each breast, skin side first, for about one minute one ach side to seal in the juices.
    Place on a baking tray, skin side up, and drizzle with honey and 30 ml of the soya sauce.
    Roast for about 15 minutes (longer if you do not fancy them pink inside).
    Mix together plums and bay salad leaves.
    Mix together the remaining soya sauce, garlic, ginger, chilli, vinegar, oil, lime juice and the noodles.
    Cut the duck into wedges and toss with the plums.
    Garnish with mint and coriander.
    Serve with a few extra wedges of lime.

    Ice bowls:
    To make an ice bowl, cut the tops from a 1-litre and a 2-litre plastic milk bottle so they stand 10 cm high.
    Place the 1-litre bottle and fill the space between the two bottles with water and put in the freezer until frozen.
    To take apart, pour a little hot water into the 1-litre bottle to loosen.

    Make the ice bowls ahead of time and keep them in the freezer, or make one big one and let everyone help themselves. The impressive effect is worth the effort.

    Watch the video: Συνταγή Στήθος Γαλοπούλας με Σάλτσα Πορτοκάλι (June 2022).