Chinese New Year falls on the 19th of February this year, we leave behind the Year of the Horse and welcome the Year of the Goat. Duck is often featured in Chinese recipes and I would often choose it if I was eating out, however it’s a meat I cook only occasionally.
This salad was so delicious, the tender roasted duck and juicy plums contrasting with the savoury vermicelli noodles and peppery rocket. All of the ingredients are available at Marks and Spencer, who provided also provided me with the recipe.
Duck and Plum Salad would make a great dinner party meal as you can roast the duck and plums earlier in the day then you only have to assemble the salad before serving.
Duck and Plum Salad
Ready in 30 minutes, Serves 4
· 2 tbsp olive oil
· 4 duck breasts, skin removed
· 8 plums, halved and stoned
· 1 star anise
· 3 tbsp port
· 2 tbsp soy sauce
· 125g rice noodles
· Thumb-sized piece root ginger, peeled and cut into matchsticks
· ½ x 25g pack fresh coriander, leaves only
· ½ x 25g pack fresh mint, roughly chopped
· 4 handfuls rocket leaves
1. Heat the oven to 190 degrees Celsius / 375 degrees Fahrenheit / gas 5 (170 degrees Celsius for fan ovens). In a small, ovenproof frying pan, heat 1tbsp of the oil. Season the duck breasts and fry for 2 – 3 minutes each side, until starting to brown. Transfer to the oven for a further 15 minutes, then remove and set aside.
2. Meanwhile, sit the plums, cut side-up, in a small roasting tin with the star anise. Drizzle over the port and soy sauce. Roast for 10 – 15 minutes, adding a splash of water to the tin if it becomes dry. Set aside.
3. Cook the noodles according to packet instructions, then drain and refresh under cold water. Heat the remaining oil in a small frying pan and fry the ginger for 2 minutes, until golden. Drain on kitchen paper.
4. Toss the noodles with the herbs and rocket. Divide among 4 serving plates and add the plums. Slice the duck breasts and arrange on top with the fried ginger, then spoon over any pan juices from the plums.
334 calories, 14.9 fat (3.5g saturated), 196g carbohydrates, 11.7g sugar, 2.9g fibre, 28.6g protein, 1.52g salt
I received the ingredients for this recipe from Marks and Spencer, I was not paid and all opinions are my own.