Duck, Mandarin and Radish Salad
(Serves two as a main or four as a starter)
- 2 whole duck legs
- 1 tablespoon runny honey
- 1 tablespoon soy sauce
- 2 cups rocket leaves
- 3 mandarins, sliced into segments (membranes removed if you can be bothered!)
- 2 radishes, finely sliced
- 1 spring onion, finely sliced
- 2cm piece ginger, very finely diced
- 2 kaffir lime leaves, finely sliced
- 2 tablespoons rice bran oil
- 2 teaspoons kecap manis
- 2 tablespoons sherry or red wine vinegar
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.
John Hawkesby’s wine recommendation
Stoneleigh Latitude 2010