Recipe: Duck and plum salad

Posted on Oct 15 2014 - 7:47pm by Samantha Clark

As the nights draw in we turn our backs on salads and towards more comforting food for warmth to help us through the cold, dreary months.  It now you can put salad back on the menu; why not try this M&S warm salad for your source of comfort? When we are back in the country (where I hear it is just ghastly!) this will be first on my list to try!


· 2 tbsp olive oil
· 4 duck breasts, skin removed
· 8 plums, halved and stoned
· 1 star anise
· 3 tbsp port
· 2 tbsp soy sauce
· 125g rice noodles
· Thumb-sized piece root ginger, peeled and cut into matchsticks
· ½ x 25g pack fresh coriander, leaves only
· ½ x 25g pack fresh mint, roughly chopped
· 4 handfuls rocket leaves


1. Heat the oven to 190 degrees Celsius / 375 degrees Fahrenheit / gas 5 (170 degrees Celsius for fan ovens). In a small, ovenproof frying pan, heat 1tbsp of the oil. Season the duck breasts and fry for 2 – 3 minutes each side, until starting to brown. Transfer to the oven for a further 15 minutes, then remove and set aside.
2. Meanwhile, sit the plums, cut side-up, in a small roasting tin with the star anise. Drizzle over the port and soy sauce. Roast for 10 – 15 minutes, adding a splash of water to the tin if it becomes dry. Set aside.
3. Cook the noodles according to packet instructions, then drain and refresh under cold water. Heat the remaining oil in a small frying pan and fry the ginger for 2 minutes, until golden. Drain on kitchen paper.
4. Toss the noodles with the herbs and rocket. Divide among 4 serving plates and add the plums. Slice the duck breasts and arrange on top with the fried ginger, then spoon over any pan juices from the plums.

Ready in 30 minutes and serves 4.

Per serving:

334 calories, 14.9 fat (3.5g saturated), 196g carbohydrates, 11.7g sugar, 2.9g fibre, 28.6g protein, 1.52g salt

You may also like...

Leave A Response