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Chinese fragrant duck and roasted plum salad

Chinese fragrant duck and roasted plum salad


Serving size: Serves 4
Cuisine type: Asian, Chinese
Cooking time: Less than 60 minutes
Special options: Diabetic, Heart friendly, Lactose free, Low Carb, Low cholesterol, Low fat, Low GI
Course: Entree, Lunch, Main
Favourite flavours: Easy recipes

INGREDIENTS

2 tablespoons oil
1 tablespoon brown sugar
1 tablespoon hoisin sauce
1 Chinese barbecue duck, halved lengthways
3 ripe plums, stoned removed & quartered
100g baby Asian greens
2 Lebanese cucumbers
4 green onions, sliced into thin strips

METHOD

Preheat oven 180°C/160°C (fan forced).

Combine half the oil, brown sugar and hoisin in a small bowl, mix well and set aside.

Remove skin from duck breasts and slice into thin strips.

Remove duck meat and shred, place into a large baking dish. Brush sauce over plums and place on top of the duck meat. Bake for 15 minutes or until plums have softened and duck has heated through. Remove from oven and allow cool slightly.

Meanwhile, heat remaining oil in a frying pan over medium high heat. Add duck skin and cook, stirring for 2-3 minutes or until skin is crispy and golden. Remove and drain on absorbent paper.

Meanwhile, place salad leaves onto a platter. Using a vegetable peeler, slice thin ribbons from cucumber and arrange over salad leaves, scatter over green onions.

Gently toss through warm shredded duck and top with roasted plums and pan juices.

Scatter over crispy duck skin and serve immediately.

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