Roast Duck and Citrus Salad

Crispy five-spice duck legs served over a vibrant salad of segmented citrus fruits and fresh watercress with pan-juice dressing.

Duck Dairy Free Gluten Free Citrus Salad Low Carb

Estimated Nutrition

Calories

570.1

kcal / serving

1140.2 kcal total

Carbs

27.9g

per serving

55.8 g total

Fat

39.3g

per serving

78.6 g total

Protein

26.2g

per serving

52.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Pink Grapefruit

piece

Oranges

Meat

piece

Duck Legs

NutsSeeds

Salt

To taste

Black Pepper

Freshly ground, to taste

tsp

Chinese Five-Spice Powder

Good sprinkling

piece

Bay Leaves

Fresh

Vegetables

Watercress

Large handful with large stalks removed

Method

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.