Shredded duck, watercress & orange salad

Shredded duck, watercress & orange salad

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(3 ratings)

Prep: 15 mins Cook: 45 mins

Easy

Serves 4
A Chinese-influenced salad of soft duck, crunchy radish and chicory and sweet orange- a casual supper

Nutrition and extra info

Nutrition: per serving

  • kcal307
  • fat16g
  • saturates4g
  • carbs23g
  • sugars18g
  • fibre5g
  • protein27g
  • salt3.8g
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Ingredients

  • 2 duck leg
  • 1 tsp five-spice powder
  • 5 tbsp rice vinegar
  • 5 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 2 big orange, segmented, juice reserved
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 2 x 100g bag watercress
    Watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 200g bag radish, thinly sliced
    Radish

    Radish

    rad-ish

    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 140g pack chicory, leaves separated
    Chicory

    Chicory

    chik-or-ee

    Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…

  • small bunch spring onion, sliced diagonally
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

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.

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Comments, questions and tips

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Comments (3)

MummyAbey's picture
3.75

I agree with others it would only serve 4 as a starter. It was tasty tho and pretty easy/quick dinner

mrsjroberts's picture
5

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
5

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

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