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Duck breast and plum salad

  • Timer
    Cook 30 min
  • Chart 334.0 cal/
  • Chef hat Medium


Skin the duck breasts. Halve and stone the plums. Peel and cut the root ginger into matchsticks. Roughly chop the fresh mint.


  1. 1 Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens).
  2. 2 In a small, ovenproof frying pan, heat 1 tbsp of the oil.
  3. 3 Season the duck breasts and fry for 2-3 minutes each side, until starting to brown.
  4. 4 Transfer to the oven for a further 15 minutes, then remove and set aside.
  5. 5 Meanwhile, sit the plums, cut-side up, in a small roasting tin with the star anise. Drizzle over the port and soy sauce.
  6. 6 Roast for 10-15 minutes, adding a splash of water to the tin if it becomes dry. Set aside.
  7. 7 Cook the noodles according to the packet instructions, then drain and refresh under cold water.
  8. 8 Heat the remaining oil in a small frying pan and fry the ginger for 2 minutes, until golden. Drain on kitchen paper.
  9. 9 Toss the noodles with the herbs and rocket. Divide among 4 serving plates and add the plums.
  10. 10 Slice the duck breasts and arrange on top with the fried ginger, then spoon over any pan juices from the plums.