• ½ small butternut squash, deseeded and cut into small wedges
  • 2 tablespoons Japanese sweet rice wine (Mirin)
  • 1 tablespoon olive oil
  • 65g demerara sugar
  • 60ml red wine vinegar
  • 6 South African plums, halved and stones removed
  • 1 tablespoon vegetable oil
  • 2 skinless duck breasts, sliced into thin strips
  • 75g bag watercress
  • 50g walnuts, roasted
  • 4 teaspoons walnut oil, to serve


  1. 1 Preheat oven to 220ºC, fan 200ºC, gas mark 7.
  2. 2 Toss the butternut squash wedges with the sweet rice wine and olive oil until evenly coated, thn spread out on a roasting tray.
  3. 3 Roast for 20 minutes, turning once halfway through, until golden and tender.
  4. 4 Meanwhile, for the caramelized plums, place the sugar in a saucepan over a high heat and cook for 1-2 minutes until light caramel starts to form.
  5. 5 Add the red wine vinegar (be careful as it will sizzle) and cook gently to dissolve the caramel. Add the plums and cook for 1-2 minutes until the plums soften, then set aside to cool.
  6. 6 Heat the vegetable oil in a wok and stir fry the duck for 2-3 minutes, until cooked to your liking.
  7. 7 Arrange the watercress, butternut squash and duck on plates, spoon over the caramelized plums, add the walnuts and drizzle with walnut oil to serve.

Nutritional Details

Each serving provides
  • Energy 1909kj 456kcal 23%
  • Fat 25.0g 36%
  • Saturates 4.0g 20%
  • Sugars 31.0g 34%
  • Salt 0.35g 6%

% of the Reference Intakes

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