Smoked Duck and Pluot Salad

Ingredients for Smoked Duck and Pluot Salad

• 2 tablespoons seasoned rice vinegar

• 2 tablespoons chopped shallot

• 1 tablespoon chopped peeled fresh ginger

• 1/4 teaspoons wasabi powder (horseradish powder)*

• 80ml peanut oil or vegetable oil

• 170g frisée, torn (about 2 heads)

• 80g chopped salted roasted peanuts, divided

• 350g Pluots (about 3 large or 5 small), halved, pitted, thinly sliced

• 350g smoked duck breast, sliced

• 5 large Thai basil sprigs or 3 regular basil sprigs, leaves torn, stems discarded

• 40g chopped spring onions

• Mini processor

How to make Smoked Duck and Pluot Salad

Puree vinegar, shallot, ginger, and wasabi powder in mini processor. Gradually add oil; puree.

Toss frisée and 40g peanuts in medium bowl with enough dressing to coat. Divide salad among plates. Arrange Pluots and duck over frisée. Spoon more dressing over salad. Sprinkle with basil, spring onions, and remaining peanuts.

Sold in the Asian foods section of some supermarkets and at Japanese markets.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.