Ingredients Jump to Instructions ↓

  1. 6 plums, halved, stones removed

  2. 2 star anise

  3. 1 cinnamon quill

  4. 1/3 cup (75g) caster sugar

  5. 1 garlic clove, finely chopped

  6. 1 small red chilli, seeds removed, finely chopped

  7. 2 tbs Asian plum sauce

  8. 1/4 cup (60ml) sunflower oil

  9. 1 tbs lime juice

  10. 1 Chinese barbecued duck*

  11. 3 cups mixed Asian herbs (such as Thai basil, mint and coriander)

  12. 1 cup (80g) bean sprouts, trimmed

  13. 8 spring onions, sliced on the diagonal

  14. 2 tbs chopped roasted peanuts

Instructions Jump to Ingredients ↑

  1. Method Preheat the oven to 180°C. Place the plums, star anise, cinnamon, caster sugar and 1/4 cup (60ml) water in a baking dish. Cover with foil and roast for about 25 minutes or until the plums are just starting to soften. Pour 4 tbs of the cooking juices into a bowl and set the plums aside to cool. When cool enough to handle, peel the plums. Add the garlic, chilli, plum sauce, oil and lime juice to the reserved cooking juices, then season with salt and pepper. Remove the duck meat from the bones and chop into bite-sized pieces, discarding bones. Combine the duck meat, plums, herbs, bean sprouts, onions and dressing in a bowl. Serve the salad sprinkled with roasted peanuts.


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