Find your recipes and restaurants here

Duck and plum salad

Recipe from: 05 February 2013
duck plum salad

Ingredients 14
Servings 4
Time 00:10


  • For the caramelised plums:
  • 65
    Demerara sugar
  • 60
    red wine vinegar
  • 6
    plums - halved and pitted
  • For the salad:
  • 1
    vegetable oil
  • 2
    skinleduck breasts - sliced into thin strips
  • 1
  • 50
    walnuts - roasted
  • 4
    walnut oil
  • 1/2
    small butternut squash - peeled
  • , deseeded and cut into small wedges
  • 2
    Japanese sweet rice wine (Mirin)
  • 1
    olive oil


Preheat oven to 220°C. Combine the butternut wedges with the sweet rice wine and olive oil on an oven tray, toss to coat and roast for 20 minutes turning once, until golden and cooked through.

Meanwhile, for the caramelised plums, place the sugar in a saucepan over high heat and cook for 1-2 minutes until a light caramel starts to form.

Add the red wine vinegar (be careful as it will sizzle up) and cook gently to dissolve the caramel. Add the plums and cook for 1-2 minutes until the plums soften.

Heat the vegetable oil in a wok and stirfry the duck for 2-3 minutes.

Arrange the watercress, butternut and duck on plates, spoon over the caramelised plums, add the walnuts and drizzle with walnut oil to serve.

Reprinted with permission of the SA Stone Fruit Producers' Association.

Read more on: poultry  |  seasonal  |  stirfry  |  summer  |  salad  |  fruit

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.