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Plum Duck Salad

Barbecue.Master's picture
Ingredients
  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)
  Raspberry 1 Tablespoon
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Barbecue
Dish: 
Salad
Ingredient: 
Poultry
Preparation Time: 
255 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes

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