Duck, butternut squash and caramelized plum salad

Tender duck breast and crunchy walnuts are perfect partners to sweet squash and plums.

Serves: 4

Preparation time:  10 minutes

Cooking time:  20 minutes

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You will need

  • ½ small butternut squash, deseeded and cut into small wedges
  • 2 tablespoons Japanese sweet rice wine (Mirin)
  • 1 tablespoon olive oil
  • 65g demerara sugar
  • 60ml red wine vinegar
  • 6 South African plums, halved and stones removed
  • 1 tablespoon vegetable oil
  • 2 skinless duck breasts, sliced into thin strips
  • 75g bag watercress
  • 50g walnuts, roasted
  • 4 teaspoons walnut oil, to serve
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Recipe Information

Step by step guide to making Duck, butternut squash and caramelized plum salad

  1. Preheat oven to 220ºC, fan 200ºC, gas mark 7.
  2. Toss the butternut squash wedges with the sweet rice wine and olive oil until evenly coated, thn spread out on a roasting tray.
  3. Roast for 20 minutes, turning once halfway through, until golden and tender.
  4. Meanwhile, for the caramelized plums, place the sugar in a saucepan over a high heat and cook for 1-2 minutes until light caramel starts to form.
  5. Add the red wine vinegar (be careful as it will sizzle) and cook gently to dissolve the caramel. Add the plums and cook for 1-2 minutes until the plums soften, then set aside to cool.
  6. Heat the vegetable oil in a wok and stir fry the duck for 2-3 minutes, until cooked to your liking.
  7. Arrange the watercress, butternut squash and duck on plates, spoon over the caramelized plums, add the walnuts and drizzle with walnut oil to serve.

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Nutritional information for Duck, butternut squash and caramelized plum salad

Nutritional information for Duck, butternut squash and caramelized plum salad

Nutrition type per serving
Calories 456 kcal
Total Fat 25.0g
Saturated Fat 4.0g
Salt 0.35g
Sugar 31.0g

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