Jamie Magazine
By Paul Dring
Roast duck leg, cherry, watercress & feta salad
45 mins
Super easy
serves 2-4
About the recipe
Make sure you get the duck legs nice and crisp – that extra texture really adds to the effect. The marzipan-like taste of extra-virgin plum-seed oil adds a wonderfully unusual depth to the vinaigrette. Look for it online, or in speciality food shops. If you can’t find it, don’t worry; you can leave it out, or add a drop or two of almond essence instead.
Recipe From
Ingredients
2 duck legs
250g cherries
100g watercress
150g feta cheese
VINAIGRETTE
1 tablespoon extra virgin olive oil
1 teaspoon extra virgin plum seed oil (see note)
1 tablespoon balsamic vinegar
Top Tip
If you don't have plum seed oil, use an extra teaspoon of extra virgin olive oil, plus a few drops of almond essence.
Method
- Preheat the oven to full whack.
- 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.
- Destone and place the cherries in a salad bowl with the watercress. Crumble in the feta.
- Make the vinaigrette by mixing together the ingredients in a jar or glass.
- Shred the duck meat, add it to the bowl, pour over the vinaigrette, toss and serve.
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