Crispy Duck and Watercress Salad

Name: Crispy Duck and Watercress Salad
Ingredients: 10 g fresh root ginger, peeled and crushed; 3 tbsp sesame oil; 2 tsp balsamic vinegar; 1 clove garlic, peeled and crushed; 1 tbsp honey; juice of ½ orange; 2 tsp soy sauce; 2 tbsp sesame oil; 1 tbsp soy sauce; good vegetable oil for deep-frying; 4 tbsp tomato ketchup; 1 tsp five-spice powder; 20 g fresh coriander, stalks only, washed (use the leaves in the salad); 60 g fresh root ginger, roughly chopped; 4 bunches watercress, washed and stalks removed; 110 g white radish (mooli), peeled and cut into 1cm wide ribbons; 1 bunch spring onions, peeled, trimmed and quartered lengthways; 20 g coriander leaves (from the Duck recipe), washed; 60 g bean shoots, washed; 10 cloves garlic, roughly chopped; 1 x 1.5 kg duck or 12 duck legs; 2 tsp sesame seeds, lightly toasted; 3 star anise

Preparation info

Difficulty
Easy

Appears in

The Ivy

By AA Gill and Mark Hix

Published 1997

About

Ingredients

To cook the Duck

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

Starter

Method

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