Shredded duck, watercress & orange salad

Shredded duck, watercress & orange salad

  • Rating: 5 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
HighlightNutrientUnit
low inkcal307
fat16g
saturates4g
carbs23g
sugars18g
fibre5g
protein27g
salt3.8g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

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    Rating: 5 out of 5.3 ratings
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