Duck Salad with Sweet Chilli Dressing

Ingredients:

• Duck Leg – 2, about 175 gms each
• Boiling Water – 300 ml
• Chinese Five Spice Powder – 1 tsp
• Mangetout – 175 gms
• Iceberg Lettuce – 1 small, finely shredded
• Celery Sticks – 2, very thinly sliced
• Spring Onions – 6, finely shredded

For the Dressing:

• Sunflower Oil – 1 tblsp
• Sweet Chilli Sauce – 3 tblsp
• Rice Vinegar – 1 tblsp
• Salt and Pepper

Method:

1. Preheat the oven to 200C/400F.
2. Place the duck legs in a roasting tin and pour the boiling water over the skin.
3. Drain off the water and pat the skins dry with kitchen paper.
4. Rub the chinese five-spice powder into the duck skin.
5. Roast the duck legs in the preheated oven for 1 1/4 to 1 1/2 hours until cooked through with golden crispy skin.
6. Cool for 10 minutes.
7. To make the dressing, place all the ingredients in a small bowl and whisk together.
8. Bring a small saucepan of water to the boil and add the mangetout.
9. Cook for 2 minutes then drain and refresh under cold running water.
10. Thinly slice the mangetout lengthways and place in a bowl with the lettuce, celery and nearly all the spring onions.
11. Toss well to mix.
12. Peel off the crispy skin from the roast duck and cut into thin strips.
13. Using 2 forks pull and shred all the duck flesh from the bones.
14. Arrange the salad on a platter and top with the shredded duck and crispy skin.
15. Drizzle over the dressing and garnish with the rest of the spring onions.
16. Serve immediately.