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
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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.
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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.