For me, this salad represents autumn. The plums in the salad complement the rich duck and bring a warm component to the dish.
2 Cooked aromatic or confit duck legs, shredded
For the dressing
1 tablespoon runny honey
2 teaspoons Dijon mustard
2 tablespoons olive oil
2 tablespoons balsamic vinegar
4 plums, not too ripe, halved and stoned
Pinch ground cinnamon
2tbsp rape seed oil
Drizzle of runny honey
Mixture of autumn salad leaves such as radicchio, mizuma, oak leaf, purple basil, red ruby chard, chervil, rocket
For the walnuts
75g walnut halves
3 tbsp sugar
1 tsp ground cinnamon
1 tsp ground cumin
Pinch chilli flakes
Salt and freshly ground black pepper
Place the stoned and halved plums onto a baking tray cut side up. Sprinkle with the cinnamon, a pinch of salt, allspice, honey and rape seed oil. Roast in the oven at 180c for 15-20 minutes until just tender.
Shred the cooked duck from the bone and discard the skin.
Make the dressing by placing a small jar and giving it a good shake. Add in any juices that have come out of the plums. Season and leave to one side.
Lay a piece of parchment onto a tray.
Place a solid based sauce pan on the stove and add the sugar for the walnuts. Add the spices and the salt. Do not stir. When the caramel turns straw colour, add the halves walnuts. Stir them around to coat in the caramel and turn out onto the non stick parchment. Be careful as his will be very hot. When the sugar on the walnuts has hardened they are ready.
Mix the duck through the leaves, dress with the dressing and season. Pile on the plates, sprinkle with caramelised walnuts and arrange the plums around the edge. Enjoy.