Crispy Duck and Watercress Salad

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

Preparation info

Difficulty
Easy

Appears in

Le Caprice

By AA Gill and Mark Hix

Published 1999

About

Ingredients

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, 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,