Shredded duck, watercress & orange salad

2 of 5-a-day 30-60 minutes 4 servings 400 kcal or less asian flavours casual dinner china crunchy salad folate food to share low calorie mains over an hour peking duck saturday night vitamin c weekend weekend cooking

N/A

Source

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 radish , thinly sliced

140g pack chicory , leaves separated

small bunch spring onion , sliced diagonally

Method

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.