• 4servings
  • 180minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, C, E
MineralsZinc, Natrium, Fluorine, Calcium, Magnesium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 duck legs

  2. salt , to taste

  3. drizzle of olive oil

  4. sprig of rosemary , leaves picked

  5. bunch watercress

  6. 2 carrots , peeled and thinly sliced

  7. handful bean sprouts

  8. hanfdul coriander , torn

  9. 1 baby cucumber , halved, de-seeded and thinly sliced at an angle

  10. 1 tbsp sesame seeds

  11. 2 tbsp plum sauce

  12. 1 tsp sesame oil

  13. 1 tbsp mirin , (Japanese rice vinegar)

  14. 1 lime , juice only

Instructions Jump to Ingredients ↑

  1. Pre-heat the oven to 150C/gas mark 2.

  2. Season the duck legs with salt, then drizzle over the olive oil and scatter over the rosemary.

  3. Place the duck legs onto a wire rack set over a roasting tin and roast in the oven for three hours, or until the meat is tender and the skin is crisp. Remove from oven and leave to cool. Shred the duck meat and set aside.

  4. Place the watercress, carrot, bean sprouts, coriander and cucumber in a large bowl.

  5. For the dressing : mix all of the dressing ingredients together in a small bowl until well combined.

  6. Mix the shredded duck meat with the salad and drizzle over the dressing. Mix well with clean hands, then serve in a large serving bowl. Sprinkle with sesame seeds and serve.


Send feedback