Roast Duck, Char-grilled Peach and Orange Salad

February 14, 2011

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If you’re looking for romantic Valentine stories or recipes then you’ve come to the wrong place I’m afraid. This, my friends, is a Valentine-free zone. There is absolutely no room here for obsessively lovey-dovey photos, red roses, Hallmark cards and teddy bears. Though I must confess that if somebody gave me keys to a ’69 Mustang then I’d be more than happy to get all smushy on his ass :P

Thankfully The Captain knew from day 1 that I was severely lacking the girly-girl and bridal gene and our seven years together has done bubkiss to soften me up. Not to say we don’t have our moments (and believe it or not, I do have a tender side to my personality hehe) but we definitely function on a different wavelength. I can have a short fuse and a temper that would make Hades tremble and volcanoes explode. The Captain? He’s just an ol’ laidback softie. On paper, we shouldn’t work, but we just do. 

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The same can be said here. Seriously, poultry and fruits? But as we’ve known for eons, duck pairs beautifully with the likes of oranges, plums or cherries. You may not find Valentine-esque sentiments here but there’s still the love of food. And the beauty of colour.

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I first spotted this Roast Duck and Peach Salad through Gourmet Traveller and I was just sucked in by the kaleidoscope of colours on the crisp white plate. Extra bonus because it took little effort to pull it together for a quick meal and it was non-threatening to a salad-phobe like me (non-threatening as in it still has meat in it hehe). Even the photos with its vivid colours makes me smile. We eat with all of our senses and for me, it just tastes better when the food is eye-gasmic. Which brings me to my next thought. Can you just imagine how awesome rainbows would taste? Cool man…

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Roast Duck, Char-grilled Peach and Orange Salad with Orange Plum Dressing

(Serves 2)


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


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


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.

Recipe adapted from Gourmet Traveller.

Print this recipe!


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{ 14 comments… read them below or add one }

@bellyrumbles February 16, 2011 at 13:25

1969 was a damn fine year indeed. Oh and the duck salad is pretty rocking too ;p


angie February 14, 2011 at 22:14

Yummy! It's been a while since I've had roast duck, might have to pop by the local chinese bbq soon! The colours of the salad are so vivid and bright!


Molly Drexelius February 14, 2011 at 20:23

This just went into my recipe list — thanks for a quick and elegant salad!


mlle délicieuse February 14, 2011 at 20:05

Happy non-Valentine's Day! And mmm…rainbows. But it's really taken me forever to accept the meat and fruit combo – perhaps because it's not all that common in the food I grew up with? But mmm…rainbows!


K and B February 14, 2011 at 13:35

What an original salad, I love duck but never tasted it this way, I'm definitely going to try this.


YaYa February 14, 2011 at 10:44

Gorgeous photographs, love the charring on the peaches! I'm always looking for new ways to eat roast duck so thank you!


Gourmantine February 14, 2011 at 09:10

Duck and orange are seriously a match made in heaven, and adding some peach… Looks marvelous!


Phuoc'n Delicious February 14, 2011 at 05:46

I totally dig fruits and meat together; best combo I've ever had has got to be lamb and watermelon *drools* Love the look of this salad though – salads doesn't have to be rabbit food, I can never give up my meats…


Steph February 14, 2011 at 05:41

Oooh pretty surfaces! Love the sound of grilled peach in a salad, and it gives it such beautiful colour!


Jacq February 14, 2011 at 05:37

mmm tasty rainbows! your salad looks so pretty and colourful!


pickyin@LifeIsGreat February 14, 2011 at 05:32

I saw this in GT too and yes, the colors are incredible. Yours are beautiful, especially photo #4. I noticed you're keeping up with the healthy food post for 2011, good stuff Karen!


penny aka jeroxie February 14, 2011 at 03:47

I do lovely oily meats with fruits. There are totally different but work so well together. ;)


OohLookBel February 13, 2011 at 23:12

That beautiful, colourful salad with its caramelly peach is enough to make a soppy sap of any Valentine skeptic. Well maybe not you, but it certainly does it for me!


joey@FoodiePop February 13, 2011 at 20:55

Come on, I love duck and peach (and orange)! Good to see a Valentine-free post too. LOL


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