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Roast duck leg, cherry, watercress & feta salad
main courses | serves 2 (4 as a starter)
This makes a lovely light lunch or a stylish dinner-party starter. Make sure you get the duck legs nice and crisp that extra texture really adds to the effect. The marzipan-like taste of extra-virgin plum-seed oil adds a wonderfully unusual depth to the vinaigrette. Look for it online, or in speciality food shops. If you cant find it, dont worry; you can leave it out, or add a drop or two of almond essence instead.
1. Preheat the oven to full whack. Put the duck legs on a baking tray, sprinkle with salt and pepper, then put in the oven to roast. Immediately turn the heat down to 180C/gas 4 and cook for about 35 minutes until the skin is crispy and the meat is moist and tender. Leave to rest for 5 minutes.
2. Meanwhile, place the cherries in a salad bowl with the watercress and feta. Make the vinaigrette by mixing together the ingredients in a jar or glass. Then shred the duck meat, add it to the bowl, pour over the vinaigrette, toss and serve.
Per serving 450 cals, 31.7g fat (13.4g saturated), 24.7g protein, 15.6g carbs, 15.6g sugars
Recipe Paul Dring
Photo Kate Whitaker
from Issue 11
ingredients 2 duck legs
250g cherries, stoned
150g feta, crumbled into chunks
1 tbsp extra-virgin olive oil
1 tsp extra-virgin plum-seed oil (or an extra tsp of extra-virgin olive oil, plus a few drops of almond essence)
1 tbsp balsamic vinegar