Duck and caramelised plum salad

    15 min

    Crunchy, refreshing iceberg is the perfect base for sweet rich plums and succulent duck. Ideal for entertaining or a weekend supper, and it’s low in saturated, fat, calories and sugar!

    4 people made this

    Serves: 2 

    • 2 duck breasts
    • 3 large ripe plums, halved and stoned
    • 1 tablespoon honey
    • 1 tablespoon dark soy sauce
    • 2 teaspoons sesame seeds
    • 2 handfuls torn iceberg lettuce

    Prep:15min  ›  Ready in:15min 

    1. Bring the duck breasts up to room temperature to achieve an even cook.
    2. Preheat the oven to 200 C / Gas 6.
    3. In a frying pan over a high heat, pan fry the duck, skin side down for 2 to 3 minutes, turning once and cooking just until browned, about 30 seconds, transfer to a small roasting tin.
    4. Roast in the preheated oven for 15 minutes for medium. Remove from the oven and allow to rest for a few minutes then slice each into 4.
    5. Meanwhile, add the plums flesh side down, to the same pan and fry for 2 minutes until caramelised. Add the honey, soy and sesame seeds and cook for 30 seconds.
    6. Divide the lettuce between 2 plates, top with the sliced duck and plums and drizzle over the juices. Serve.


    You can use a whole iceberg and tear it yourself, or buy a bag of ready prepared shredded iceberg.

    See it on my blog

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