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Roast duck leg, cherry, watercress & feta salad
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Total Time:
45 minutes
Ingredients:
  • 2 duck legs
  • 250 g cherries
  • 100 g watercress
  • 150 g feta cheese
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon extra virgin plum seed oil (see note)
  • 1 tablespoon balsamic vinegar
Instructions:
  • Preheat the oven to the highest temperature. Place duck legs on a baking tray, season with sea salt and black pepper. Roast in the oven, then reduce the heat to 180ºC/gas 4. Cook for 35 minutes until the skin is crisp and the meat is tender. Let it rest for 5 minutes. Combine cherries and watercress in a salad bowl, add crumbled feta. Mix vinaigrette ingredients in a jar. Shred the duck, add to the salad, drizzle with vinaigrette, toss, and serve.

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