Smoked duck and plum salad

Ingredients (serves 4 as a starter)

  • Smoked duck and plum saladAn English oak smoked duck breast
  • 2 to 3 seasonal plums (depending on size), e.g. Victoria, Flavourking, Seedling, Black Beauty (stoned and sliced)
  • 4 Medjool dates (skinned, stoned and cut into strips)
  • 2 spring onions (cut into strips)
  • ½ red chilli (de-seeded and finely chopped)
  • 10ml plum vinegar
  • 20ml good extra virgin olive oil or cold pressed rapeseed oil
  • 1 tablespoon light clear honey
  • Good handful of edible flowers, e.g. nasturtium, sorrel, viola, borage, radish
  • 20 nasturtium leaves


  1. Whisk the plum vinegar, oil and honey together to make the dressing.
  2. In a large bowl mix together the dates, chilli and plums. Add the dressing and leave for 10 minutes.
  3. Thinly slice the duck breast.
  4. Add the spring onion to the dressed plums.
  5. Neatly arrange the duck and plum salad on four plates.
  6. Decorate with the nasturtium leaves and edible flowers.
  7. Dress the smoked duck and plum salad with any remaining dressing left in the bowl.