This warm salad is the perfect antidote to Winter. Duck and plum sauce are a classic pairing but in this recipe there’s no sticky sweet plum sauce! Instead, this pairs the duck with seasonal South African plums and a fresh Asian dressing.

For a Vegan or Vegetarian alternative to the duck, try using Jackfruit or Seitan – just follow the methods below.

Serves: 4

4 South African Plums, stoned and quartered
4 duck legs
1/2 tsp Asian Five Spice
100g salad leaves
4 spring onions, trimmed and shredded or sliced
1/2 cucumber cut into batons
1 Chilli deseeded and sliced

For the dressing:
1 tbsp Honey
3 tbsp Soy Sauce
1 tsp Sesame Oil
1 tbsp olive or ground nut oil
1 garlic clove crushed
1 tsp grated Ginger
Juice of 1-2 limes

Recipe created by Anna Stanford, Anna’s Family Kitchen


  1. Put the duck legs onto a rack above a roasting tray. Prick the skin of the duck all over using a fork. Season, sprinkle with the Five Spice and roast for 60-70 minutes at 180 fan until the skin is crisp. Shred the meat off of the bone using two forks.
  2. Shake together all your dressing ingredients in a jam jar or whisk in a jug.
  3. Combine all the salad ingredients finishing with the dressing and serve!


For the Vegan option:

  1. Switch the honey in the dressing for Agave Nectar
  2. Seitan can be baked for 15-20 minutes and sliced. Jackfruit is best slow cooked. Rinse it in a colander, add to an oven proof dish, sprinkle with the Five Spice and cover with water. Put a lid on the dish or cover tightly and put in an oven at 140 for 3-4 hours. Shred.

Related Recipes

Caramelised Pink Lady, Pecan and Smoked Salmon Salad

Caramelised Pink Lady, Pecan and Smoked Salmon Salad


Vegan South African Plum Sponge

Vegan Vanilla Frosted South African Plum Cupcakes

South African Nectarine Crumble Muffins

Duck and South African Plum Salad