Refreshing Duck and Watercress Salad

1. Prepare the Duck:

• Preheat the Oven:
  Heat your oven to 200°C (180°C fan/gas mark 6). This ensures it’s at the right temperature for cooking the duck.

• Prepare the Duck Legs:
  Pat the 2 duck legs dry using kitchen paper. This helps achieve a crispy skin.

  • Season the Duck:
    Rub the duck legs with 1 teaspoon of five-spice powder and season with salt and pepper to taste. Make sure to cover all sides for even flavor.

2. Set Up for Roasting:

• Mix the Marinade:
  In a small roasting tin, combine 5 tablespoons of rice vinegar, 5 tablespoons of soy sauce, and the reserved juice from 2 large oranges. This mixture will infuse the duck with flavor as it cooks.

• Arrange the Duck:
  Place the seasoned duck legs on top of the marinade in the roasting tin.

• Cover and Cook:
  Cover the roasting tin with foil and place it in the preheated oven. Cook for 30 minutes. The foil helps keep the duck moist during the initial cooking phase.

3. Crisp the Skin:

• Uncover and Increase Temperature:
  After 30 minutes, carefully remove the foil. Increase the oven temperature to 240°C (220°C fan/gas mark 9). Alternatively, you can place the roasting tin under the grill.
  • Crisp the Skin:
    Cook until the duck skin is golden brown and crispy, about 10-15 minutes. Keep an eye on it to avoid burning.

4. Prepare the Dressing:

• Strain the Cooking Liquid:
  Once the duck is crispy, remove it from the oven and strain the cooking liquid through a sieve into a bowl. This will separate any solids and leave you with a smooth sauce.

• Cool the Duck:
  Allow the duck to cool until it’s safe to handle. This makes shredding easier.

  • Shred the Meat:
    Carefully pull the meat from the bones using forks or your hands, discarding any excess fat or bones.

• Skim Fat:
  If there’s any fat floating on the surface of the strained liquid, skim it off with a spoon.

5. Assemble the Salad:

• Prepare the Salad Ingredients:
  In a large bowl, gently toss together the following:

  • Segments of the 2 large oranges
  • 2 bags (200g) of watercress
  • 200g of thinly sliced radishes
  • Leaves from a 140g pack of chicory
  • Small bunch of spring onions, sliced diagonally

• Combine and Serve:
  Pour the reserved cooking liquid over the salad mixture. Gently mix to coat everything evenly.

  • Add the Duck:
    Add the shredded duck to the salad and toss lightly.
  • Plating:
    Arrange the salad beautifully on a platter for serving. Enjoy this delightful dish!