Crispy Duck Salad With Bitter Orange Vinaigrette Recipes

SHREDDED DUCK, WATERCRESS & ORANGE SALAD

Steps:

• 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.

CRISPY DUCK

Steps:

• To make the marinade: Place the star anise, grated ginger, rice wine, peppercorns, salt, dark soy sauce, and light soy sauce, into a bowl, and stir to combine.
• Add the duck breasts to the marinade, cover the bowl with plastic wrap, and leave to marinate for 20 minutes.
• Preheat an oven to 400 degrees F.
• Heat a wok or pan over a high heat, and add the groundnut oil. Remove the duck from the marinade and place the duck into the hot wok or pan, skin-side down, and fry until the skin is brown and crisp, about 4 to 5 minutes. Transfer the duck to a sheet pan, skin-side up, and roast in the oven for 3 to 4 minutes, depending on how well done you would like your duck to be. While the duck is in the oven, prepare the apricot and plum sauce
• To make the sauce: Pour the water into a small saucepan, and bring to a boil. Add the plums, apricots, sugar, honey, cinnamon, star anise, and cook until the mixture has reduced to a sticky sauce. Remove the pan from the heat, and stir in the lime juice.
• To serve, place a duck breast onto a plate, pour over the sauce and serve with a salad.