Shredded Duck, Watercress & Orange Salad
In this flavorful dish, tender duck legs are seasoned with a fragrant blend of five-spice powder before being roasted to crispy perfection. The duck is then paired with a vibrant salad featuring juicy orange segments, crisp watercress, slices of radish, refreshing chicory leaves, and diagonally sliced spring onions. The salad is drizzled with a tangy dressing made from the cooking liquid, resulting in a delicious and visually appealing meal that's perfect for sharing with loved ones.
— Constant Cookbook
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 radishes , thinly sliced
- 140g pack chicory , leaves separated
- small bunch spring onion , sliced diagonally
Instructions
- 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.
- 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.
Cook Time
45M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 307 calories
- Fat Content: 16 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 23 grams carbohydrates
- Sugar Content: 18 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 27 grams protein
- Sodium Content: 3.8 milligram of sodium
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