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
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.
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…
Roast Duck, Char-grilled Peach and Orange Salad with Orange Plum Dressing
1/2 of a Chinese roast BBQ duck
1 large yellow peach (slightly firm)
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.