Crispy duck salad
Preparation time: 10 minutes
Cooking time: 20 minutes
2 Gressingham duck legs
10g (5oz) watercress
1 carrot, peeled and grated
100g (4oz) mooli, peeled and grated (optional)
1 red chilli, deseeded and sliced finely
1 bunch spring onions, sliced
150g (5oz) ginger yoghurt
1 tbsp hoisin sauce
1 tbsp soy sauce
1.Heat oven to 200C/R6. Score the skin of the duck legs and season. Heat a non-stick frying pan over a high heat, add the duck, skin-side down and cook for 4 mins or until the skin is crisp. Turn over and quickly brown the underside, then transfer to a baking tray and place in the oven for 10-15 minutes.
2.Remove the duck legs from the baking tray and allow to rest, use kitchen paper to absorb excess oil.
3.Slice the duck into strips or shred from the bones.
4.Add the salad ingredients into a large bowl, mix all the dressing ingredients together and toss the two together.
5.Transfer the salad to a serving platter and add the duck pieces.
6.Drizzle over the dressing and sprinkle with sesame seeds.