2
15 mins
Roasted Plum Salad With Szechuan Crusted Duck Breasts
- 12 Goulburn Valley plums, stones removed
- 2 tbsp szechuan peppercorns
- 1 tbsp fennel seeds
- 1 tbsp cumin seeds
- 1 tbsp olive oil
- 2 duck breasts, lightly scored
- 1/2 bunch of coriander leaves, picked
- 1/2 bunch mint leaves, picked
- 1/2 bunch shiso, leaves picked
- 1 cucumber, sliced into ribbons Juice of
- 1 lemon
- 1 tbsp toasted sesame seeds Dressing
- 175ml liquid from plum syrup
- 1 tbsp caster sugar
- 2 tbsp rice vinegar
- 1 tsp salt
- Preheat oven to 180. Line a baking tray with baking paper and arrange plums on the tray, season with salt and pepper and bake, until gooey but the plums still retain their shape. Set aside to cool on the tray. Leave the oven on.
- Meanwhile, in a mortar and pestle, grind the szechuan peppercorns, fennel seeds, cumin seeds and salt until fine, remove 2⁄3 of the spice mix and add half of the olive oil and make into a paste. Rub the paste over the skin of the scored duck.
- Heat a non-stick frying pan over medium-high heat, add remaining olive oil and cook breasts, skin side first until golden and crisp, about 4-5 minutes. Turn and cook on the other side for 1-2 minutes. Place frying pan in the hot oven to finish cooking for 5-7 minutes. Remove the breasts from oven and rest for about 10 -15 minutes, before slicing, into thin strips.
- Meanwhile; for the dressing, in a small saucepan over high heat, combine the plum syrup with caster sugar, vinegar and salt and stir until combined, heat on high until slightly thickened about 5-7 minutes and stir in remaining ground spice mix.
- To assemble salad, toss herbs and cucumber together with lemon juice, arrange on plates, top with sliced duck and roasted plums, drizzle with dressing and scatter with toasted sesame seeds.
Buy these ingredients now
Looking for more inspiration?
Check out some of our suggested recipes for you to try below!
