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5th September 2015: Duck Salad

Paula makes duck salad with crispy crackling - what could be better?

8 minutes

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Duck Salad with Crispy Crackling, Rice, Scallions and Cucumber, Ginger Plum Sauce

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Ingredients and Method:

Duck

  • 2 duck breasts
  • oil for cooking
  • 1 dessertspoon honey
  • 2 teaspoons balsamic vinegar
  • salt
  • 200g basmati rice,
  • ½ cucumber
  • 5 scallions

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 grillÌý 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.Ìý

Plum and ginger sauce

  • 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

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.

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