I first served this roasted duck and plum salad from delicious. Magazine last summer when I invited about ten people from work over for dinner. I prepared several dishes to accommodate even the vegetarians, but this one was my favorite. It’s even easier if you just buy the roasted duck from Chinatown.
This is a great salad to celebrate the beginning of the summer because plums are readily available in the market. In New York City’s Chinatown, a pound of bean sprouts cost 50 cents. You can get plum sauce from the Asian aisle in your grocery store. I’ve used two small packets of Chinese takeout duck sauce as an alternative, too. Another time, I found a jar of orange marmalade in our fridge and used two tablespoons of it instead.
half of a roasted duck, chopped into small pieces
6 plums, halved and seeds removed
a handful of bean sprouts
2 star anise
1 cinnamon stick
1/3 cup white sugar
2 garlic cloves, finely chopped
1 small red chili, finely chopped
2 tbsps plum sauce
1 tbsp lime juice
a handful of basil leaves
a handful of cilantro
1. Preheat oven to 350Âº. Place plums, anise, cinammon and sugar in a baking dish with 1/4 cup of water. Cover with foil and roast for 35 minutes until plums are soft. Remove from the oven, drain and save the juice. Set the plums aside to cool. When plums are cool enough, peel and slice into smaller halves.
2. In a small bowl, make the dressing. Combine the plum juice with the garlic, chili, plum sauce and lime juice. Season with salt and pepper.
3. Using your hands, shred the duck meat off the bones. Combine the duck and the peeled plums in a large salad. Toss with sprouts, basil, cilantro and sprinkle with the dressing.