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DUCK AND PLUM NOODLE SALAD
A warm salad of tender duck and sweet plums, ideal to celebrate Chinese New Year.
Ingredients
- 2 tablespoon olive oil
- 4 duck breasts skin removed
- 8 plums halved and stoned
- 1 star anise
- 3 tablespoon port
- 2 tablespoon soy sauce
- 125 grams rice noodles
- 1 Thumb-sized piece root ginger peeled and cut into matchsticks
- 15 grams fresh coriander leaves only
- 15 grams fresh mint roughly chopped
- 4 handfuls rocket leaves
Instructions
- 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.
- 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.
- 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.
- 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.
Notes
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.
Nutrition
Calories: 479kcalCarbohydrates: 45gProtein: 37gFat: 15gSaturated Fat: 3gCholesterol: 131mgSodium: 666mgPotassium: 815mgFiber: 3gSugar: 15gVitamin A: 1432IUVitamin C: 28mgCalcium: 62mgIron: 9mg