Duck yakitori with pumpkin, shiso and daikon salad and plum dipping sauce

Step 1

For plum dipping sauce, place ingredients in a small saucepan and simmer over low heat for 5-7 minutes. Cool, transfer plums to a bowl and set aside until required. Transfer liquid to a bowl and set aside.

Step 2

For duck yakitori, combine ingredients in a bowl, cover with plastic wrap and refrigerate for at least 30 minutes. Thread duck pieces evenly onto 12 wooden skewers, reserving marinade, and set aside.

Step 3

For salad, combine ingredients in a bowl, cover and refrigerate until required.

Step 4

Preheat a barbecue to medium heat. Combine pumpkin and oil in a bowl, grill for 2 minutes each side, remove and set aside. Grill skewers, basting occasionally with marinade, for 1-2 minutes each side.

Step 5

Scatter skewers with extra spice and serve with pumpkin, salad, plums and dipping sauce.