Duck Salad with Crispy Crackling
Duck
Ingredients
2 duck breasts
oil for cooking
1 dessertspoon honey
2 teaspoons balsamic vinegar
salt
200g basmati rice,
½ cucumber
5 scallions
Set oven to 200C
Method
Remove the skin from the duck and place on a baking sheet lined with parchment paper.
Season with salt and place another sheet of parchment on top and weigh down with another tray. Roast for 30 minutes, remove top paper and cook until crisp. Pat dry with kitchen paper and set aside. Shred when cool.
Brush the duck breasts with oil, season with salt and cook on a hot grill or frying pan for 2 minutes each side and transfer to the oven. Cook for about 12 minutes or until firm. Mix the honey with the vinegar and spoon onto the duck, cook for 4 minutes, basting twice. Cool.
Boil the rice and drain.
Cut the cucumber in half lengthwise then half again and remove the seeds. Dice and mix into the rice.
Finely chop 4 of the scallions and mix into the rice.
Shred the remaining scallion and place in iced water to curl for 5 minutes.
Plum and ginger sauce
Ingredients
1 small onion, chopped
25g grated root ginger
1 tablespoon cooking oil
300g plums, stoned and chopped
50ml cider vinegar
100g brown sugar
50ml soy sauce
50ml water
1 teaspoon sesame oil
Method
Cook the onions and ginger until soft and then add the plums and remaining ingredients. Bring to the boil and then simmer for 20 minutes.
Blend.
Toss half the sauce into the rice and mix well.
Slice the duck thinly and arrange over the rice salad.
Scatter over the crackling and curled scallions.
