Shredded duck, watercress & orange salad
A Chinese-influenced salad of soft duck, crunchy radish and chicory and sweet orange- a casual supper
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 45 mins
- 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.
PER SERVING
307 kcalories, protein 27g, carbohydrate 23g, fat 16 g, saturated fat 4g, fibre 5g, sugar 18g, salt 3.8 g
Recipe from Good Food magazine, May 2012.
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http://www.bbcgoodfood.com/recipes/2138645/
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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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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 45 mins
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
PER SERVING
307 kcalories, protein 27g, carbohydrate 23g, fat 16 g, saturated fat 4g, fibre 5g, sugar 18g, salt 3.8 g
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25 May 2012
Beth rated and commented on this recipe
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21 July 2012
MrsJRoberts rated and commented on this recipe
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