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Ingredients
- 4 duck legs
- 1 t 5-spice powder
- 1 small iceberg lettuce finely shredded
- 2 celery sticks
- 6 spring onion finely cut
- 175 G mangetout blanched
Dressing
Ingredients
Dressing
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Instructions
- Place duck legs in roasting tin. Pour over boiling water and discard.
- Dry duck legs and rub 5 spice powder into skin surface.
- Roast at 160 C for about an hour until cooked through and skin is crisp and golden. Leave to cool
- Slice mangetout lengthways and add to other salad ingredients retaining 2 of the shredded spring onions. Toss well to mix
- Peel off crispy skin and slice thinly. Strip duck meat from the bones
- Arrange green ingredients in a large bowl, add shredded duck meat
- Top with crispy skin and drizzle with the dressing. Top with remaining spring onions.