Roasted Plum Salad With Szechuan Crusted Duck Breasts | SPC

Ingredients

• 12 Goulburn Valley plums, stones removed
• 2 tbsp szechuan peppercorns
• 1 tbsp fennel seeds
• 1 tbsp cumin seeds
• 1 tbsp olive oil
• 2 duck breasts, lightly scored
• 1/2 bunch of coriander leaves, picked
• 1/2 bunch mint leaves, picked
• 1/2 bunch shiso, leaves picked
• 1 cucumber, sliced into ribbons Juice of
• 1 lemon
• 1 tbsp toasted sesame seeds Dressing
• 175ml liquid from plum syrup
• 1 tbsp caster sugar
• 2 tbsp rice vinegar
• 1 tsp salt