Maple-glazed duck with orange & watercress

• duck legs↗8
• soy sauce↗5 tbsp tbsp
• maple syrup↗5 tbsp tbsp
• honey↗3 tbsp tbsp
• orange juice↗3 tbsp tbsp
• cinnamon stick↗1
• ginger↗large piece of

  finely grated

• runny honey↗3 tbsp tbsp
• rice wine vinegar↗2 tbsp tbsp
• soy sauce↗2 tbsp tbsp
• orange juice↗3 tbsp tbsp
• chicken stock↗100ml ml
• extra virgin rapeseed oil↗2 tbsp tbsp
• watercress↗200g g
• oranges↗4

  peeled and segmented

Step-by-step instructions

1. 1

   Heat oven to 160C/140C fan/gas 3. Place the duck legs on a wire rack, skin-side up, with a tray underneath to catch the fat. Put in the oven and roast for 1 hr. Meanwhile, to make the glaze, pour the soy sauce, maple syrup, honey and juice into a saucepan and bring up to the boil. Add the cinnamon stick and ginger and simmer until the glaze is sticky, then leave to cool.

2. 2

   After 1 hr, turn the oven up to 180C/160C fan/gas 4. Brush the glaze generously over the duck and continue to cook for 30 mins, brushing with glaze every 5 mins or so, until the duck is a deep mahogany with a caramelised crust. Remove from the oven and leave to rest.

3. 3

   While the duck is roasting, make the dressing by whisking together all the ingredients, except the oil, in a pan. Simmer until reduced by half, then whisk in the oil. If you like, you can char the orange segments. Lay them on a metal baking tray and caramelise them with a blowtorch (you only need to colour one side). Don’t blowtorch on parchment or a non-heat resistant plate.

4. 4

   To serve, tip the watercress and orange segments into a large bowl and toss in half the dressing. Divide the salad between the plates, place a crispy duck leg on top and drizzle with a little extra dressing.