Duck and Caramelised Plum Salad

Duck and Caramelised Plum Salad

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Crunchy, refreshing iceberg is the perfect base for sweet rich plums and succulent duck. Ideal for entertaining or a weekend supper, and it’s low in saturated, fat, calories and sugar!


Serves: 2 

  • 2 duck breasts
  • 3 large ripe plums, halved and stoned
  • 1 tablespoon honey
  • 1 tablespoon dark soy sauce
  • 2 teaspoons sesame seeds
  • 2 handfuls torn iceberg lettuce

Preparation:15min  ›  Ready in:15min 

  1. Bring the duck breasts up to room temperature to achieve an even cook.
  2. Preheat the oven to 200 degrees C.
  3. In a frying pan over a high heat, pan fry the duck, skin side down for 2 to 3 minutes, turning once and cooking just until browned, about 30 seconds, transfer to a small roasting tin.
  4. Roast in the preheated oven for 15 minutes for medium. Remove from the oven and allow to rest for a few minutes then slice each into 4.
  5. Meanwhile, add the plums flesh side down, to the same pan and fry for 2 minutes until caramelised. Add the honey, soy and sesame seeds and cook for 30 seconds.
  6. Divide the lettuce between 2 plates, top with the sliced duck and plums and drizzle over the juices. Serve.

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