How to make a crispy duck salad in 30 minutes

Yogurt, sauce and some sesame seeds are all that’s needed to turn a simple dish into a healthy main course

Crispy duck salad

Serves 2

2 duck legs
​140g watercress
1 carrot, peeled and grated
​100g mooli, (Asian giant white radish) peeled and grated (optional)
1 red chilli, deseeded and sliced finely
1 bunch spring onions, sliced

Dressing

150g Greek style ginger yogurt
1 tbsp hoisin sauce
1 tbsp soy sauce
Sesame seeds

Heat oven to 200C. Score the skin of the duck legs and season. Heat a non-stick frying pan over a high heat, add the duck, skin-side down, and cook for 4 minutes or until the skin is crisp. Turn over and quickly brown the underside, then transfer to a baking tray and place in the oven for 10-15 minutes.

Remove the duck legs from the baking tray and allow to rest, use kitchen paper to absorb excess oil. Slice the duck into strips or shred from the bones.

Add the salad ingredients into a large bowl, mix all the dressing ingredients together and toss the two together. Transfer the salad to a serving platter and add the duck pieces. Drizzle over the dressing and sprinkle with sesame seeds.

For more recipes, visit rachelsorganic.co.uk