Roast duck leg, cherry, watercress & feta salad

                    Roast duck leg, cherry, watercress & feta salad

                    Roast duck leg, cherry, watercress & feta salad

                    Serves 2-4
                    Cooks In45 minutes
                    DifficultySuper easy
                    Nutrition per serving
                    • Calories 450 23%
                    • Fat 31.7g 45%
                    • Saturates 13.4g 67%
                    • Sugars 15.6g 17%
                    • Protein 24.7g 49%
                    • Carbs 15.6g 6%
                    Of an adult's reference intake
                    Jamie Magazine
                    Recipe From

                    Jamie Magazine

                    By Paul Dring
                    Tap For Method

                    Ingredients

                    • 2 duck legs
                    • 250 g cherries
                    • 100 g watercress
                    • 150 g feta cheese
                    • VINAIGRETTE
                    • 1 tablespoon extra virgin olive oil
                    • 1 teaspoon extra virgin plum seed oil , (see note)
                    • 1 tablespoon balsamic vinegar
                    Tap For Method
                    Jamie Magazine
                    Recipe From

                    Jamie Magazine

                    By Paul Dring
                    Tap For Ingredients

                    Method

                    1. Preheat the oven to full whack.
                    2. Put the duck legs on a baking tray, sprinkle with sea salt and black pepper, then put in the oven. Immediately turn the heat down to 180oC/gas 4 and cook for about 35 minutes, or until the skin is crispy and the meat is moist and tender. Leave to rest for 5 minutes.
                    3. Destone and place the cherries in a salad bowl with the watercress. Crumble in the feta.
                    4. Make the vinaigrette by mixing together the ingredients in a jar or glass.
                    5. Shred the duck meat, add it to the bowl, pour over the vinaigrette, toss and serve.

                    Tips

                    If you don't have plum seed oil, use an extra teaspoon of extra virgin olive oil, plus a few drops of almond essence.

                    Jamie Magazine
                    Recipe From

                    Jamie Magazine

                    By Paul Dring

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