DUCK SALAD with SWEET CHILLI DRESSING
Course
Side Dish
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
1
T
sunflower oil
3
T
sweet chilli sauce
1
T
rice vinegar
salt and pepper
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.