Crispy Duck and Watercress Salad

Preparation info
    • Difficulty


Appears in
Le Caprice

By AA Gill and Mark Hix

Published 1999

  • About


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


Cover the duck with water, add the herbs and spices, and bring to the boil. Simmer gently for 45 minutes.

Remove the duck from the stock and set it aside to cool. Skim the fat off the stock.

Whisk together all the ingredients for the duck sauce.

Put all the ingredients for the soy and sesame dressing into a blender and process until smooth.

To assemble the dish,