Name: Duck and plum salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Entertaining
Ingredients: 65 g demerara sugar; 60 ml vinegar red wine; 6 plums halved and pitted; 1 Tbs vegetable oil; 2 duck breasts, strips; 1 bunch watercress; 50 g walnuts crushed; 4 Tbs walnut oil; 1/2 butternut; , deseeded and cut into small wedges; 2 Tbs wine mirin; 1 Tbs fresh chillies 573

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Ingredients (12)

For the caramelised plums:

65 g	demerara sugar
60 ml	vinegar — red wine
6	plums — halved and pitted

For the salad:

1 Tbs	vegetable oil
2	duck — breasts, strips
1 bunch	watercress
50 g	walnuts — crushed
4 Tbs	walnut oil
1/2	butternut
	, deseeded and cut into small wedges
2 Tbs	wine — mirin
1 Tbs	fresh chillies — 573

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Method:

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.