The Really WILD Food Guide


Duck Plums & Burdock


· Dice some skinless duck meat - the breast is
ideal - and set aside. · Stone the plums [1 per person] and then rub the ripe flesh through a sieve
to produce a basic puree. Discard the skins though, and keep 1 or 2 plums back for later.· Slice the
spring onion.

· Scrape the rind of a burdock root then shred - dropping shreds into some acidulated water to prevent discolouration. · Once shredded drop the pieces into a bowl of boiling water and allow to
steep to remove some of the bitterness.

For something a little more Thai-like you may add lemon grass, fish sauce and garlic and drop the plums as an ingredient.

½ - 1 cup duck meat - diced
1 handful burdock root - shredded
1 spring onion - sliced
Ripe plums - 1 per person + 1
Slug soy sauce
Salt and pepper
Cornflour [optional]

[Main ingredients above are approx. per person, but obviously variable according to taste and circumstance.]


· To make the marinade place the sliced spring onion, the pureed plums, and good slugs of soy sauce and olive oil in a bowl.
· Mix together and add the diced duck. · Coat the pieces thoroughly and allow to marinade for an hour [by which time the steeping burdock should have lost much of its bitterness].

· Remove the duck pieces from the marinade [but keep the rest of the marinade] and fry
in a little oil.· When nicely browned remove duck from the pan and add the reserved marinade mixture. · Allow to briefly boil for
a moment then reduce the heat and simmer
for a couple of minutes.· Add the shredded burdock and stir in; adding a little water and some seasoning. · Continue to simmer for 5-10 minutes.

· Meanwhile, stone and slice the last one or two plums and add to the pan along with the fried duck. · Stir through and allow to cook for a few more minutes.· Serve with rice.

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