An oriental twist on a summer salad; this succulent duck dish is as colourful as spring!
- 2 duck legs
- 1 tsp five-spice powder
- 5 tbsp rice vinegar
- 5 tbsp soy sauce
- 2 big oranges, segmented, juice reserved
- 2 x 100g bag watercress
- 200g bag radishes, thinly slices
- 140g pack chicory, leaves separated
- Small bunch of spring onion
Start by firing up your wood fired oven to its optimum temperature of 450°C and then allow heat to even out and maintain above 200°C. For more information, please refer to our Cooking Techniques Guide.
Pat the duck legs dry and rub in the five-spice and some seasoning. Pour the vinegar, soy and orange juice into a small roasting tin and put the duck on top. Cover with foil and cook for 30 minutes. Remove the duck and foil and increase the temperature to 240 degrees. Remove and strain the liquid through a sieve. Let the duck cool until you can shred the meat from the bones. Skim fat from the liquid.
Meanwhile, gently toss together the oranges, watercress, radishes, chicory and spring onions. Pour over reserved cooking liquid, then add the duck and arrange on a platter.
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If you are interested in our residential oven range, visit our Primo, Mezzo and Vento pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 0845 834 0252 should you have any further questions.