Duck & Caramelised Plum Salad

Crunchy, refreshing iceberg is the perfect base for sweet rich plums and succulent duck. Ideal for entertaining or a weekend supper

1. 1

   Preheat the oven to 200oC, gas mark 6.
   
   Pan fry the duck, skin side down first for 2-3 minutes, turning once until browned, transfer to a small roasting tin and roast for 15 minutes for medium. Allow to rest for a few minutes then slice each into 4.
   
   Meanwhile, add the plums flesh side down, to the same pan and fry for 2 minutes until caramelised. Add the honey, soy and sesame seeds and cook for 30 seconds.
   
   Divide the lettuce between 2 plates, top with the sliced duck and plums and drizzle over the juices.
   
   
   Cooks tip: You can use a whole iceberg and tear it yourself, or buy a bag of ready prepared shredded iceberg