Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Crisp duck, pumpkin and plum salad


You'll need

½ small Jap pumpkin, cut into wedges 2 tbsp each of mirin and sake 1 tbsp olive oil For deep-frying: vegetable oil 1 Chinese roast duck, cut into 12 pieces (see note) 2 cups (loosely packed) watercress sprigs 50 gm (½ cup) walnut halves, roasted 1 tsp walnut oil (see note)   Caramelised vinegar plums 65 gm (¼ cup) light palm sugar 60 ml (¼ cup) cabernet sauvignon vinegar 4 plums (such as red), cheeks removed

Method

  • 01
  • Preheat oven to 220C. Combine pumpkin wedges with mirin, sake and olive oil on an oven tray, toss to coat evenly, then roast, turning once, for 20 minutes or until golden and cooked through. Set aside.
  • 02
  • Meanwhile, for caramelised vinegar plums, place sugar in a saucepan over high heat and cook for 1-2 minutes or until light caramel, add vinegar, return to the boil, add plums cheeks, reduce heat to low and cook for 1 minute or until plums begin to just soften. Cool.
  • 03
  • Heat vegetable oil in a deep-fryer or large deep saucepan to 190C. Deep-fry duck, in batches, for 3-5 minutes or until crisp and deep golden, then drain on absorbent paper.
  • 04
  • Arrange watercress, pumpkin and duck on plates, spoon caramelised vinegar plums over, scatter with walnuts, drizzle with walnut oil and serve immediately.
Note Chinese roast duck is available from Chinese barbecue restaurants and some Chinese butchers. Walnut oil is available from select delicatessens and supermarkets. Substitute with good-quality peanut oil.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

Grenache rosé.

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×