-
Heat the oven to 200C/Fan
180C/ Gas 6. Stone and quarter the plums, then put them in
an oven dish and toss with the oil, sugar and salt. Roast
for 15 mins, until completely soft - the plums should
taste quite sharp (there is sweetness in the dressing to
compensate); if you prefer them a little less tart, add a
touch of honey.
-
For the dressing, whisk the
sugar and vinegar until the sugar has dissolved, then
whisk in the honey and olive oil and season.
-
Cut half of the radishes in
wafer thin slices (use a mandolin); chop the other ones
into fine matchsticks. In a bowl, toss the radishes with
the salad leaves and dressing, then tear the smoked duck
into the salad. Serve with the plum relish on the side or
tossed through the salad.
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DAILY
DINNERS 
