We’ve been a little busy in the Skinnymixers Kitchen lately with finishing The Healthy Mix VI, that I honestly haven’t thought much about Christmas! So when @luvaduck asked us to share a recipe for their fresh duck breasts, I immediately thought of my Duck Rice Paper Rolls in The Healthy Mix III. So I present to you BBQ Duck Salad with Plum Sauce.
Honestly Skinnies the duck is melt in your mouth tender and is insanely delicious – without all the sugar and preservatives that plum sauce typically has! It also makes an impressive salad that you can make ahead of time to serve at Christmas.
Drawing on our SkinnyBarbecue experience, our resident pitmaster Grant smoked this duck to perfection on the @Traegergrill with cherry wood, but it would also be delicious cooked in the pan/oven.
I hope you adore it as much as I do!
Love Nik xx
BBQ Duck Salad with Plum Sauce
Ingredients
Marinade
- 2 tsp Chinese Five Spice powder
- 2 Tbsp soy sauce, Tamari or coconut aminos
- 2 tsp honey
- 2 pinch salt
- 4 fresh duck breasts - I used Luv-a-duck
Plum Sauce
- 250 g tinned plums - flesh only, deseeded
- 30 g honey
- 20 g soy sauce, tamari, coconut aminos
- 5 g apple cider vinegar
- 100 g water
Salad
- 200 g rice noodles - soaked as per packet and drained
- carrot - finely julienned
- capsicum - finely julienned
- cucumber - finely julienned
- bean sprouts - rinsed
- 1 handful fresh coriander leaves
- 1 handful fresh mint leaves
- chopped peanuts - dry roasted
- fresh red chilli to garnish - sliced
Instructions
- Add marinade ingredients (except duck) to mixer bowl, combine 5 sec/speed 3/MC on. Jaccard or score the duck fat and cover duck with marinade. Marinate for 2-4 hr in the fridge.
- Preheat your BBQ, smoker or fan-forced oven to 190°C or 375°F. If smoking, we used cherry wood.
- Add all plum sauce ingredients to mixer bowl. Cook for 20 min/steaming temp/speed 2/MC off - place simmering basket on top of lid to avoid splatter. Continue with next step while the sauce cooks.
- Place duck in your BBQ or smoker (on a tray in your oven) skin down and cook at 190°C or 375°F for 15 min or until internal temp reaches 54°C or 130°F.
- Flip duck and cook for a further 5 min or until internal temp reaches 57°C or 135°F. Rest for 10 min before slicing.
- Arrange salad ingredients in serving bowl, with sliced duck on top. You can also toss the sauce through the salad after it has cooled if desired. Garnish with chopped peanuts and sliced chilli.
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