1 teaspoon extra virgin plum seed oil , (see note)
1 tablespoon balsamic vinegar
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Preheat the oven to full whack.
Put the duck legs on a baking tray, sprinkle with sea salt and black pepper, then put in the oven. Immediately turn the heat down to 180ºC/gas 4 and cook for about 35 minutes, or until the skin is crispy and the meat is moist and tender. Leave to rest for 5 minutes.
Destone and place the cherries in a salad bowl with the watercress. Crumble in the feta.
Make the vinaigrette by mixing together the ingredients in a jar or glass.
Shred the duck meat, add it to the bowl, pour over the vinaigrette, toss and serve.