Plum Duck Salad Recipe
Ingredients
| Duck breasts | 3 , skinned | |
| Onions | 2 , thinly sliced | |
| 1 mizuna lettuce, leaves separated | ||
| Mange-tout | 185 Gram, cut into thin strips | |
| 185 g/6 oz Camembert cheese, sliced | ||
| 185 g/6 oz raspberries | ||
| 60 g/2 oz raw almonds, roasted | ||
| Mustard marinade | ||
| Grated ginger | 1 Tablespoon | |
| 1 tablespoon wholegrain mustard | ||
| Garlic | 1 Clove (5gm), crushed | |
| 1/4 cup/60 mL/2 fl oz plum sauce | ||
| Raspberry | 1 Tablespoon | |
| White wine vinegar | ||
| Vegetable oil | 1 Tablespoon | |
| Orange dressing | ||
| 1/4 cup/60 mL/2 fl oz orange juice | ||
| Vegetable oil | 2 Tablespoon | |
| Raspberry vinegar | 1 Tablespoon | |
| Dijon Mustard | 1 Tablespoon | |
Directions
1. To make marinade, place ginger, mustard, garlic, plum sauce, vinegar and oil in a shallow glass or ceramic dish and mix to combine. Add duck and onions, turn to coat, cover and marinate in the refrigerator for 4 hours.
2. Preheat barbecue to a medium heat. Drain duck and onions well and reserve marinade. Place duck and onions on lightly oiled barbecue plate (griddle) and cook, basting frequently with reserved marinade and turning occasionally, for 10 minutes or until duck is tender. Set aside to cool slightly, then cut duck into thin slices.
3. Line a serving platter with lettuce and snow peas (mangetout), top with duck, onions, Camembert cheese, raspberries and almonds and toss gently to combine.
4. To make dressing, place orange juice, oil, vinegar and mustard in a bowl and whisk to combine. Drizzle dressing over salad and serve immediately.
2. Preheat barbecue to a medium heat. Drain duck and onions well and reserve marinade. Place duck and onions on lightly oiled barbecue plate (griddle) and cook, basting frequently with reserved marinade and turning occasionally, for 10 minutes or until duck is tender. Set aside to cool slightly, then cut duck into thin slices.
3. Line a serving platter with lettuce and snow peas (mangetout), top with duck, onions, Camembert cheese, raspberries and almonds and toss gently to combine.
4. To make dressing, place orange juice, oil, vinegar and mustard in a bowl and whisk to combine. Drizzle dressing over salad and serve immediately.
Chef
