Spiced duck & plum salad

Name: Spiced duck & plum salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 2½ tbsp Cooks’ Ingredients Vegan Shio Koji; 340 g pack Gressingham Duck Breasts; 2 tsp Cooks’ Ingredients Shichimi Togarashi; 3 ripe plums, halved, stones removed; 2 tsp toasted sesame oil; 1 tbsp Cooks’ Ingredients Japanese Rice Vinegar; 60 g Steve’s Leaves Baby Watercress & Little Leaves; ¼ cucumber, cut into fine matchsticks; 2 salad onions, thinly sliced

Shichimi togarashi, a blend of herbs, spice, sesame and orange zest, brings out the best of the other flavours in this succulent duck salad.

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2 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins
Plusmarinating and resting

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Ingredients

2½ tbsp Cooks’ Ingredients Vegan Shio Koji
340g pack Gressingham Duck Breasts
2 tsp Cooks’ Ingredients Shichimi Togarashi
3 ripe plums, halved, stones removed
2 tsp toasted sesame oil
1 tbsp Cooks’ Ingredients Japanese Rice Vinegar
60g Steve’s Leaves Baby Watercress & Little Leaves
¼ cucumber, cut into fine matchsticks
2 salad onions, thinly sliced

Method

Pour 2 tbsp of the shio koji into a shallow bowl and sit the duck in the liquid, skin-side up. Set aside at room temperature for 10 minutes. Preheat the barbecue, or grill.
Lift out the duck and pat the skin dry with kitchen paper. Score the fat with a small sharp knife in a cross hatch pattern, taking care not to cut all the way through. Sprinkle the shichimi togarashi over both sides of the duck.
Heat a frying pan over a medium-high heat and cook the breast, skin-side down, for 3 minutes, until the skin is golden. Turn to seal the meat all over for 1 minute. Place onto barbecue or grill and cook for 15-18 minutes, turning every 3-4 minutes, until the juices run clear. Transfer to a warm plate, cover and rest for 5 minutes.
Meanwhile, brush the cut-side of the plums with 1 tsp sesame oil. Barbecue or grill for 3-4 minutes on each side, until slightly softened and a little charred around the edges. Cut each in ½.
Divide the baby leaves and cucumber between 2 plates. Whisk together the remaining ½ tbsp shio koji, 1 tsp sesame oil and the vinegar.
Slice the duck and add to the salad with the plum quarters. Drizzle over the sesame dressing and any resting meat juices, then scatter with the salad onions.

Cook’s tip

When cooking on charcoal, wait for the flames to die down and the coals to turn white. Leaving an area of the barbecue without coals will allow you to move the meat from hot to not-so-hot areas if needed, to control the cooking.