SHREDDED DUCK, WATERCRESS & ORANGE SALAD

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Shredded duck, watercress & orange salad image

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

Provided by Lucy Netherton

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 307 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 18 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 3.8 milligram of sodium

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