Pancakes are a favourite with crispy duck, but here’s a fresher and equally delicious way to use it. You don’t have to have this salad warm — this recipe works equally well with chilled duck. Just don’t dress it until you’re about to serve
prep in 10 mins
cook in 60 mins
4 duck legs
1 tbsp soy sauce
2 tsp Chinese five spice
200ml vegetable stock, made from a cube
2 small mangoes, peeled and cut into thick matchsticks
½ cucumber, seeded and cut into matchsticks
4 spring onions, thinly sliced
drizzle sesame oil
For the dressing
3 tbsp soy sauce
1 tbsp balsamic vinegar
1 lime, juice only
1 tbsp sesame oil
1 tbsp caster sugar
1⁄2 red chilli, seeded and chopped
1. Heat the oven to 220°C/200°C fan/Gas 7. Season the duck, and using a knife score the skin three times. Drizzle with the soy and sesame oil and rub all over with the Chinese five spice.
2. In a hot, dry frying pan sear the duck legs on both sides. Place in a small roasting tin, pour in the stock. Cover tightly in foil and roast for 1 hour or until tender and cooked through.
3. About 10 minutes before the end of the cooking time, make the dressing: mix the dressing ingredients together in a small bowl.
4. Remove the duck from the oven, allow to cool slightly then using two forks, remove the skin and discard. Shred all the meat from the bones. Arrange the watercress, mango and cucumber on a platter. Place the shredded duck on top and pour over the dressing.
Per serving: calories 358 (18%), sugar 17.2g (19%), fat 16.6g (24%), saturates 4.7g (24%), salt 3.8g (63%) of your guideline daily amount