Chinese recipe for 4 people, takes only 45 mins; recipe has duck leg, five-spice, rice vinegar, soy sauce, orange, watercress, radish, chicory and spring onion.
Shredded duck, watercress & orange salad
Course: Chinese
Servings
4
servings
Prep time
15 mins
Ingredients
- Spring Onion: small bunch spring onion, sliced diagonally
- Soy Sauce: 5 tbsp soy sauce
- Watercress: 2 x 100g bag watercress
- Orange: 2 big oranges, segmented, juice reserved
- Radish: 200g bag radish, thinly sliced
- Rice Vinegar: 5 tbsp rice vinegar
- Chicory: 140g pack chicory, leaves separated
- Five Spice: 1 tsp five-spice powder
- Duck Leg: 2 duck legs
Directions
- 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.
