A warm salad of tender duck and sweet plums, ideal to celebrate Chinese New Year.
5 from 1 vote
Prep Time 10mins
Cook Time 20mins
Course Main Course, Salad
4duck breastsskin removed
8 plumshalved and stoned
125gram rice noodles
1Thumb-sized piece root gingerpeeled and cut into matchsticks
15gramfresh corianderleaves only
15gramfresh mintroughly chopped
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.
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.