Ingredients

Steps

• Preheat the oven to 200°C.
• Season duck legs with salt and pepper, rub with five-spice powder, and top with bay leaves in a roasting tin.
• Roast for about one hour until the skin is crisp and meat is tender.
• Segment the grapefruits and oranges, removing skin and pith while reserving the juice.
• Strip the cooked duck meat from the bone and cut into bite-sized chunks.
• Toss the watercress with citrus segments and juice, then top with the duck meat.
• Deglaze the roasting tin with a little reserved citrus juice to create a dressing and pour over the salad.