Shredded duck, watercress & orange salad

• duck legs↗2
• five-spice tsp

  powder

• rice vinegar↗5 tbsp tbsp
• soy sauce↗5 tbsp tbsp
• big oranges↗2

  segmented, juice reserved

• watercress g
• radish↗200g g

  thinly sliced

• chicory↗140g g

  leaves separated

• spring onion↗

  sliced diagonally

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Pat the duck legs dry with kitchen paper and rub in the five-spice and some seasoning. Pour the vinegar, soy and orange juice into a small roasting tin and put the duck on top. Cover with foil and cook for 30 mins, then remove the foil and increase oven to 240C/220C fan/ gas 9, or put under the grill and cook until the skin is crisp. Remove and strain the liquid through a sieve. Let the duck cool until you can shred the meat from the bones. Skim fat from the liquid.

2. 2

   Meanwhile, gently toss together the oranges, watercress, radishes, chicory and spring onions. Pour over reserved cooking liquid, then add the duck and arrange on a platter.