Waitrose and Partners
Spiced duck & plum salad

Spiced duck & plum salad

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

0 out of 5 stars(0) Rate this recipe
2 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins
  • Plusmarinating and resting

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Divide the baby leaves and cucumber between 2 plates. Whisk together the remaining ½ tbsp shio koji, 1 tsp sesame oil and the vinegar.

  6. 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.


Typical values per serving when made using specific products in recipe


1,744kJ/ 417kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet