Roast Duck and Plum Salad

Name: Roast Duck and Plum Salad
Prep time: 20 min
Cook time: 105 min
Total time: 125 min
Yield: 2
Ingredients: 2 duck legs; 2 carrots, cut into matchsticks; 4 scallions, cut into matchsticks; 4 ripe plums, sliced into wedges; 1 handful cilantro leaves, chopped; 1 tbsp olive oil; 1 tsp Chinese five-spice powder; 1 handful roasted peanuts, chopped; 1/2-1 tsp fish sauce; 1 lime lime juice; 1 pinch salt; 1 pinch black pepper

This roast duck and plum salad balances rich, tender shredded duck with crisp vegetables, juicy plums, and a bright lime dressing. Chinese five-spice adds warmth, while peanuts and herbs bring crunch and freshness for a light but satisfying main-course salad.

Servings2 Portions

Prep Time20 Mins

Cook Time105 Mins

Difficulty

Easy

Ingredients

duck legs
2
carrots, cut into matchsticks
2
scallions, cut into matchsticks
4
ripe plums, sliced into wedges
4
cilantro leaves, chopped
1 handful
olive oil
1 tbsp
Chinese five-spice powder
1 tsp
roasted peanuts, chopped
1 handful
fish sauce
0.5 tsp
lime juice
1 lime
salt
1 pinch
black pepper
1 pinch

Step-by-Step Instructions

Preheat the oven to 350F (180C/160C fan). Rub the duck legs all over with the olive oil, Chinese five-spice, a pinch of salt, and a pinch of black pepper. Place in a small roasting tin and roast for 1 hour 30 minutes to 1 hour 45 minutes, until the meat is very tender and pulls away easily from the bone.

Transfer the duck to a plate and let it cool slightly. Remove and discard the bones, then shred the meat with two forks.

In a large bowl, combine the carrots, scallions, plum wedges, chopped cilantro, and chopped peanuts. Add the fish sauce, if using, and the lime juice, then toss well to coat.

Arrange the shredded duck on a serving platter or divide between plates. Spoon the plum salad over the top and serve right away.

Chef's Tips

For a slightly sweeter salad, choose very ripe plums; if they are tart, add a small drizzle of honey to the dressing. The duck can be roasted a day ahead and chilled, then brought to room temperature before serving. If needed, swap the peanuts for cashews and omit the fish sauce for a milder finish.