Shredded Duck, Watercress & Orange Salad

Ingredients

Contains: soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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 radishes, thinly sliced
• 140g pack chicory, leaves separated
• small bunch spring onion, sliced diagonally

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rub the duck legs all over with the five-spice powder and set them skin side down in a heavy pan large enough to hold them in one layer.

2. Add 3 tablespoons of the soy sauce and a splash of water to the pan, then cover and simmer gently over low heat for 35 minutes, turning once, until the meat is tender and reaches 165°F (74°C) in the thickest part.

3. Lift the duck out and let it cool slightly. Pour off most of the fat from the pan, leaving the dark juices, and raise the heat to medium.

4. Return the duck skin side down to the pan and cook uncovered for about 10 minutes, turning once, until the skin is crisp and browned.

5. While the duck crisps, whisk the rice vinegar, the remaining 2 tablespoons of soy sauce and the reserved orange juice together in a small bowl.

6. Pull the duck meat from the bones and discard the bones, then shred the meat and skin into bite-sized pieces.

7. Arrange the watercress, chicory leaves, sliced radishes and orange segments in a large serving bowl or on a platter.

8. Scatter the shredded duck and the diagonally sliced spring onion over the salad, then spoon the dressing over just before serving.