Roast Duck, Chargrilled Peach and Orange Salad

Ingredients

1/2 of a Chinese roast BBQ duck
1 large yellow peach (slightly firm)
Olive Oil
1 large orange, peeled, pithed and segmented
150g baby salad leaves and/or baby spinach leaves
Handful each of Thai basil and Vietnamese mint

[Dressing]

Original flung-together recipe

1 Tbl orange zest
1 Tbl (15ml) each of orange and lime juice
2 Tbl (30ml) plum sauce
60ml extra virgin olive oill
Sea salt and freshly ground white pepper, to taste
Sliced and deseeded fresh chilli, to taste

Method

For the dressing, combine all the ingredients in a jar, screw on the lid and shake shake shake!

Peel the meat off the duck and shred. Discard the bones and fat.

Cut the peach in half and take out the stone. Brush the halves with oil and chargrill cut side down. Slice into wedges.

Toss the shredded duck, peach slices and salad leaves together. Top with fresh herbs, spoon over the dressing and garnish with orange slices.