Shredded duck, watercress & orange salad

A Chinese-influenced salad of soft duck, crunchy radish and chicory and sweet orange- a casual supper

  • Prep:15 mins
    Cook:45 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 307
  • fat 16g
  • saturates 4g
  • carbs 23g
  • sugars 18g
  • fibre 5g
  • protein 27g
  • salt 3.8g


  • 2 duck legs
  • 1 tsp five-spice powder
  • 5 tbsp rice vinegar
  • 5 tbsp soy sauce
  • 2 big oranges, segmented, juice reserved
  • 2 x 100g bag watercress
  • 200g bag radishes, thinly sliced
  • 140g pack chicory, leaves separated
  • small bunch spring onion, sliced diagonally


  1. Heat oven to 200C/180C fan/gas 6. Pat the duck legs dry with kitchen paper and rub in the five-spice and some seasoning. Pour the vinegar, soy and orange juice into a small roasting tin and put the duck on top. Cover with foil and cook for 30 mins, then remove the foil and increase oven to 240C/220C fan/ gas 9, or put under the grill and cook until the skin is crisp. Remove and strain the liquid through a sieve. Let the duck cool until you can shred the meat from the bones. Skim fat from the liquid.

  2. Meanwhile, gently toss together the oranges, watercress, radishes, chicory and spring onions. Pour over reserved cooking liquid, then add the duck and arrange on a platter.

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