All the flavours of classic crispy aromatic duck, in a fresh and zingy salad. New to the shop, Sladesdown Farm ducks are pasture raised on grasses and herbs in Devon, which gives them an excellent flavour.
13 Farmdrop products in this recipe
Here's how you do it
Preheat the oven to 160℃.
Rub the Chinese five spice seasoning and salt into the duck legs. Drizzle with oil, place in a roasting tin and roast for 1 hour, then turn down the oven to 130℃ and roast for a further hour. Once the skin is crispy and the meat is tender, shred it apart with two forks.
To make the dressing, whisk together the hoisin sauce, soya sauce, sesame oil, sunflower oil and lime.
Prepare the salad by mixing together the watercress, little gem, chilli, spring onions and cucumber.
Arrange into bowls, with the shredded duck placed on top. Drizzle with the hoisin dressing and sprinkle with sesame seeds to finish.
2 duck legs
1/2 tbsp Chinese Five Spice seasoning
1/2 tbsp salt
1/2 cucumber, peeled into ribbons
2 spring onions, sliced into thin strips
1 chilli, cut into thin rounds
40g watercress, washed
1 head of little gem, washed with leaves separated