Duck and Plum Salad

• duck legs↗2
• olive oil↗1 tbsp tbsp
• Chinese five-spice1 tsp tsp
• carrot↗2 medium

  cut into thin long sticks

• green onion↗4

  sliced into sticks

• ripe plums↗4

  halved and sliced into 8 thin pieces

• corianderhandful of

  leaves, chopped

• roasted peanuts↗handful of

  chopped

• fish sauce↗1⁄2-1 tsp

  (optional)

• lime↗1

  juiced

Step-by-step instructions

1. 1

   Preheat the oven to 180C/160C fan/gas 4. Place the duck legs in a small roasting dish and rub them with olive oil, Chinese five‑spice, and a pinch of salt and pepper. Roast for 1 hr 30 mins‑1 hr 45 mins, until the meat is tender and falls apart easily. Let cool, then shred the meat with two forks.

2. 2

   Combine the carrot, green onion, plums, coriander leaves and roasted peanuts in a bowl and toss. Dress with fish sauce, if using, and lime juice. Toss again.

3. 3

   Place the shredded duck meat in a bowl or serving plate, then top with the plum salad before serving.