Name: Shredded duck, watercress & orange salad
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 2 duck legs; 1 tsp five-spice powder; 5 tbsp rice vinegar; 5 tbsp 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

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Shredded duck, watercress & orange salad

Shredded duck, watercress & orange salad

Lucy Netherton

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Serves 4

Easy

Prep: 15 mins

Cook: 45 mins

A star rating of 4.7 out of 5.3 ratingsRate

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A Chinese-influenced salad of soft duck, crunchy radish and chicory and sweet orange- a casual supper

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Ingredients

Nutrition

Units:

MetricUS

2 duck legs
1 tsp five-spice

powder
5 tbsp rice vinegar
5 tbsp 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

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Nutrition: per serving

kcal307

low
fat16g
saturates4g
carbs23g
sugars18g
fibre5g
protein27g
salt3.8g

Method

step 1

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 mins, 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.
step 2

Meanwhile, 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.

Recipe from Good Food magazine, May 2012

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A star rating of 4.7 out of 5.3 ratings

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