Serves: 2
Ingredients
- 2 pieces Gressingham duck legs
- 140 g Watercress
- 1 pieces Carrot, peeled and grated
- 100 g Mooli, peeled and grated (optional)
- 1 pieces Red chilli, deseeded and sliced finely
- 1 pieces Bunch spring onions, sliced
- — For the dressing —
- 150 g Rachel’s Greek Style ginger yogurt
- 1 tbsp Hoisin sauce
- 1 tbsp Soy sauce
- Sesame seeds
Method
1. Heat oven to 200C/Fan 180C/Gas Mark 6. Score the skin of the duck legs and season. Heat a non-stick frying pan over a high heat, add the duck, skin-side down, and cook for 4 mins or until the skin is crisp. Turn over and quickly brown the underside, then transfer to a baking tray and place in the oven for 10 – 15 minutes.
2. Remove the duck legs from the baking tray and allow to rest, use kitchen paper to absorb excess oil.
3. Slice the duck into strips or shred from the bones.
4. Add the salad ingredients into a large bowl, mix all the dressing ingredients together and toss the two together.
5. Transfer the salad to a serving platter and add the duck pieces.
6. Drizzle over the dressing and sprinkle with sesame seeds.
PER 500g SERVING: 680 Kcal, 66.6g Protein, 15.8g Carbs, 15.2g Sugar, 37.6g Fat, 12.3g Sat Fat, 5.6g Fibre, 3.2g Salt COST PER SERVING: £4.54
