Crispy Duck and Watercress Salad

Preparation info
    • Difficulty


Appears in

By AA Gill and Mark Hix

Published 1997

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To cook the Duck

  • 1 x 1.5 kg duck or 12 duck legs
  • 3 star anise<


Cover the duck with water, add the herbs and spices, bring to the boil and simmer gently for 45 minutes. Remove the duck from the stock and set aside to cool. Skim the fat off the stock and use it to make Thai Spiced Chicken and Coconut Soup or freeze it.

Whisk together all the ingredients for the duck sauce.

Put all the ingredients for the soy