Shredded duck, watercress & orange salad
A Chinese-influenced salad of soft duck, crunchy radish and chicory and sweet orange- a casual supper
You will need: 2 duck legs, 1 tablespoon of five-spice powder, 5 tablespoons of rice vinegar, 5 tablespoons of soy sauce, 2 big oranges , segmented, juice reserved, 2 x 100g bag watercress, 200g bag radish, thinly sliced, 140g pack chicory, leaves separated, small bunch spring onion, sliced diagonally.
After you’ve collected the necessary ingredients, here is how to prepare the shredded duck, watercress & orange salad:
1. First of all, heat oven to 200C/180C fan/gas 6. Pat the duck legs dry with kitchen paper and rub in the five-spice and some seasoning. Pour the vinegar, soy and orange juice into a small roasting tin and put the duck on top. Cover with foil and cook for 30 minutes, then remove the foil and increase oven to 240C/220C fan/ gas 9, or put under the grill and cook until the skin is crisp. Remove and strain the liquid through a sieve. Let the duck cool until you can shred the meat from the bones. Skim fat from the liquid.
2. In order not to waste any minute, start in the meantime to gently toss together the oranges, watercress, radishes, chicory and spring onions. Pour over reserved cooking liquid, then add the duck and arrange on a platter.