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(Serves two as a main or four as a starter)
Step 1: Preheat the oven to 180°C. Score the skin on the duck legs and place in a roasting dish skin-side down. Roast for 20 minutes, then turn over and roast another 30 minutes, draining the fat away after 15 minutes.
Step 2: Mix the honey and soy sauce together, and brush over the duck skin. Return to the oven for 10 more minutes, then remove and leave to cool slightly, then pull the meat from the bones and slice.
Step 3: To make the salad, mix the dressing ingredients together and blend well. Toss the dressing though the rocket leaves. Distribute between the plates and add the other salad ingredients. Add the duck on the top, and garnish with more kaffir lime leaves if desired.
Both these recipes are kind of ‘stealth health’ – they are healthy and give you a great dose of vegetables and other goodies, but people just think they are delicious.
Both are perfect for a starter for a special meal, but also make lovely light meals on their own.
Stoneleigh Latitude 2010
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