Roast duck on a bed of cucumber and spring onion served with spiced plum sauce


  • 1 duck (1.8kg/4lb)
  • 1 bunch spring onions, cut into batons
  • ½ cucumber cut into batons
  • 1 small red onion, thinly sliced
  • 2 tbsp sesame oil (optional)
  • fresh coriander leaves
For the plum sauce
  • 1 eating apple, grated
  • 2 tbsp water
  • 250g/9oz dark red plums
  • 6 tbsp apricot jam
  • 85g/3oz light brown sugar
  • 110g/4oz white wine vinegar
  • generous pinch chilli powder

Preparation method

  1. Salt and roast the duck, in a preheated oven 180C/350F/Gas 4 for about 1 hour until the meat is tender, basting occasionally. Once the duck is cooked allow it to rest and divide into portions or shred the flesh.

  2. While the duck is cooking, prepare the sauce. Simply tip all the ingredients into a pan, cover and simmer for about an hour. Sieve and allow to cool slightly. Taste and adjust seasoning, adding more sugar if necessary.

  3. Assemble the salad ingredients in a bowl.

  4. To serve, gently warm the plum sauce, pile some of the salad into the centre of a serving plate, place a portion of duck on top and serve the warm plum sauce on the side.

Required techniques

James Martin recipes from Housecall

Less than 30 mins preparation time

1 to 2 hours cooking time

Serves 4

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