Plum Duck Salad
|Duck breasts||3 , skinned|
|Onions||2 , thinly sliced|
|Lettuce||1 , leaves separated|
|Snow peas||6 Ounce, cut into thin strips (150 Gram, Mangetout)|
|Camembert cheese||6 Ounce, sliced (185 Gram)|
|Raspberries||6 Ounce (185 Gram)|
|Raw almonds||2 Ounce, roasted (60 Gram)|
|Mustard marinade||1 Tablespoon|
|Grated ginger||1 Tablespoon|
|Whole grain mustard||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Plum sauce||2 Fluid Ounce (1/4 Cup Or 60 Milliliter)|
|White wine vinegar||1 Tablespoon|
|Orange dressing||1 Tablespoon|
|Orange juice||2 Fluid Ounce (1/4 Cup Or 60 Milliliter)|
|Vegetable oil||2 Tablespoon|
|Raspberry vinegar||1 Tablespoon|
|Dijon mustard||1 Tablespoon|
1. To make marinade, place ginger, mustard, garlic, plum sauce, vinegar and oil in a shallow glass or ceramic dish and mix to combine. Add duck and onions, turn to coat, cover and marinate in the refrigerator for 4 hours.
2. Preheat barbecue to a medium heat. Drain duck and onions well and reserve marinade. Place duck and onions on lightly oiled barbecue plate (griddle) and cook, basting frequently with reserved marinade and turning occasionally, for 10 minutes or until duck is tender. Set aside to cool slightly, then cut duck into thin slices.
3. Line a serving platter with lettuce and snow peas (mangetout), top with duck, onions, Camembert cheese, raspberries and almonds and toss gently to combine.
4. To make dressing, place orange juice, oil, vinegar and mustard in a bowl and whisk to combine. Drizzle dressing over salad and serve immediately.