Name: Barbecued duck salad with stone fruit & plum sauce
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: Dressing; 1 1/2 tablespoon grated palm sugar or brown sugar; 80 millilitre fish sauce; 80 millilitre fresh lime juice; 2 teaspoon plum juice (squeeze the remains of the sliced plums for this); 1/2 red chilli, deseeded and finely chopped; Barbecued duck salad with stone fruit; 1 whole asian barbecued duck (i get mine from tai ping supermarket in Auckland); 1 handful rocket leaves; 1 handful buttercrunch lettuce leaves; 2 spring onions, chopped; 3 plums, thinly sliced (reserve leftover flesh and stones for juice in dressing); 1 nectarine, thinly sliced; 1/2 cucumber, sliced into ribbons (remove any seeds); 12 snow peas; small handful beansprouts; 1/4 cup coriander leaves; a few fresh mint leaves (optional); 1/2 cup salted cashews or peanuts, roughly chopped (optional)

Barbecued duck salad with stone fruit & plum sauce

In this salad, bite-sized pieces of duck are teamed with fresh sweet plums, sharp rocket, tart lime juice and salty nuts – sweet, salty and sour all happening at once. Delicious. Recipes and styling by Fiona Hugues. Photography by Jani Shepherd. Gatherum Collectif.

Serves 4

Prep

20M

Ingredients

Dressing

1 1/2 tablespoon grated palm sugar or brown sugar

80 millilitre fish sauce

80 millilitre fresh lime juice

2 teaspoon plum juice (squeeze the remains of the sliced plums for this)

1/2 red chilli, deseeded and finely chopped

Barbecued duck salad with stone fruit

1 whole asian barbecued duck (i get mine from tai ping supermarket in Auckland)

1 handful rocket leaves

1 handful buttercrunch lettuce leaves

2 spring onions, chopped

3 plums, thinly sliced (reserve leftover flesh and stones for juice in dressing)

1 nectarine, thinly sliced

1/2 cucumber, sliced into ribbons (remove any seeds)

12 snow peas

small handful beansprouts

1/4 cup coriander leaves

a few fresh mint leaves (optional)

1/2 cup salted cashews or peanuts, roughly chopped (optional)

Method

Dressing

1.Make the dressing first, so the flavours can develop. In a small jar combine all the ingredients and shake vigorously. Set aside.

Barbecued duck salad with stone fruit

2.Using your fingers, debone the duck by tearing off the skin and flesh and breaking it into bite-sized pieces.

3.Just before serving, combine all the fresh salad ingredients in a large bowl. Dress with half the dressing and toss to coat.

4.Arrange dressed salad on a large platter and place the torn duck pieces on top.

5.Sprinkle over the chopped nuts, if you’re including them, and serve immediately with the remaining dressing, in a small jar with a spoon, on the side.

Genuine sticky barbecued duck is one of those items that a decade or so ago would have been a challenge to hunt out, but now most large Asian food stores cook them on site or at least know where to get it locally. If you’re a duck novice, don’t be afraid – she’s just the smaller, darker and slightly richer cousin of the roast chook.
Note

Fiona Hugues