2 duck legs
1 tsp five-spice powder
5 tbsp rice vinegar
5 tbsp gluten free soy sauce
2 big oranges, segmented, juice reserved
2 x 100g bag watercress
200g bag radishes, thinly sliced
140g pack chicory, leaves separated
small bunch scallion, sliced diagonally (green only)
Heat oven to 200C/180C fan/gas 6. Pat the duck legs dry with kitchen paper 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 mins, then remove the foil and increase oven to 240C/220C fan/ gas 9, or put under the grill and cook until the skin is crisp.
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 scallions.
Pour over reserved cooking liquid, then add the duck and arrange on a platter.
Recipe adapted from: Good Food