Shredded duck, watercress & orange salad

Shredded duck, watercress & orange salad

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(2 ratings)

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Cooking time

Prep: 15 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
307
protein
27g
carbs
23g
fat
16g
saturates
4g
fibre
5g
sugar
18g
salt
3.8g

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

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Method

  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.
  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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Comments

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mrsjroberts's picture
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Really scrummy! I agree with Beth that it would never feed 4 - we ate it between the 2 of us (just!)
My sauce/dressing reduced a little too much though so I let it down with a little water.
Absolutely going on my list of summer salad favourites!

bethocallaghan's picture
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nice though i think it serves 3 at most (and we ate it all between two...

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