麻豆社

Duck salad with crispy crackling, rice, scallions and cucumber, ginger plum sauce.

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2 duck breasts

oil for cooking

1 dessertspoon honey

2 teaspoons balsamic vinegar

salt

200g basmati rice,

陆 cucumber

5 scallions

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Set oven to 200oc.

Remove the skin from the duck and place on a baking sheet lined with parchment paper.

Season with salt and place another sheet of parchment on top and weigh down with another tray. Roast for 30 minutes, remove top paper and cook until crisp. Pat dry with kitchen paper and set aside. Shred when cool.

Brush the duck breasts with oil, season with salt and cook on a hot grill听 or frying pan for 2 minutes each side and transfer to the oven. Cook for about 12 minutes or until firm. Mix the honey with the vinegar and spoon onto the duck, cook for 4 minutes, basting twice. Cool.

Boil the rice and drain.

Cut the cucumber in half lengthwise then half again and remove the seeds. Dice and mix into the rice.

Finely chop 4 of the scallions and mix into the rice.

Shred the remaining scallion and place in iced water to curl for 5 minutes.

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Plum and ginger sauce

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1 small onion, chopped

25g grated root ginger

1 tablespoon cooking oil

300g plums, stoned and chopped

50ml cider vinegar

100g brown sugar

50ml soy sauce

50ml water

1 teaspoon sesame oil

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Cook the onions and ginger until soft and then add the plums and remaining ingredients. Bring to the boil and then simmer for 20 minutes.

Blend.

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Toss half the sauce into the rice and mix well.

Slice the duck thinly and arrange over the rice salad.

Scatter over the crackling and curled scallions.