We got the inspiration for this recipe redonline.co.uk. We really enjoy duck salad's and seeing as restaurants are not fully open yet, we decided to satisfy our cravings. This salad was very straightforward to make and did not take very much time at all. We are making more of an effort to be healthy as possible so we are opting for healthy options at the moment. We hope you enjoy this as much as we did.
Ingredients:
2 Gressingham duck legs
1 pack of watercress
1 red chilli
Sesame seeds
Pomegranate
2 carrots
2 tbsp Soy sauce
2 tbsp Honey
1 tbsp Chilli flakes
Steps:
Heat oven to 180ºC/gas mark 6. Score the skin of the duck legs and season them. Heat a non-stick frying pan over high heat, add the duck, skin-side down, and cook for four minutes or until the skin is crisp. Turn over and quickly brown the underside, then transfer to a baking tray and place in the oven for 10 to 15 minutes.
Remove the duck legs from the baking tray and allow to rest, use kitchen paper to absorb excess oil. Slice the duck into strips or shred from the bones.
Add the salad ingredients into a large bowl, mix all the dressing ingredients together and toss the two together (honey, chilli flakes and soy sauce)
Transfer the salad to a serving platter and add the duck pieces. Drizzle over the dressing and sprinkle with sesame seeds.
Comments