Ingredients
- 1
duck (1.8kg/4lb) - 1 bunch
spring onions, cut into batons - ½
cucumber cut into batons - 1 small
red onion, thinly sliced - 2 tbsp
sesame oil (optional) fresh coriander leaves
- 1
- For the plum sauce
- 1 eating
apple, grated - 2 tbsp water
- 250g/9oz dark red
plums - 6 tbsp
apricot jam - 85g/3oz light
brown sugar - 110g/4oz
white wine vinegar - generous pinch
chilli powder
- 1 eating
Preparation method
Salt and roast the duck, in a preheated oven 180C/350F/Gas 4 for about 1 hour until the meat is tender, basting occasionally. Once the duck is cooked allow it to rest and divide into portions or shred the flesh.
While the duck is cooking, prepare the sauce. Simply tip all the ingredients into a pan, cover and simmer for about an hour. Sieve and allow to cool slightly. Taste and adjust seasoning, adding more sugar if necessary.
Assemble the salad ingredients in a bowl.
To serve, gently warm the plum sauce, pile some of the salad into the centre of a serving plate, place a portion of duck on top and serve the warm plum sauce on the side.