Duck and Healthy Greens Salad Recipe

Ingredients

FOR THE DUCK

• 4 duck legs
• 150ml soy sauce
• 7 ½cm piece root ginger, roughly chopped
• 4 garlic cloves, bruised
• 2 star anise
• 1 cinnamon stick

FOR THE SALAD

• 300g tenderstem broccoli
• 300g kale, shredded
• 4tbsp mixed seeds, lightly toasted

FOR THE DRESSING

• 2tbsp sweet miso paste
• 1tbsp toasted sesame oil
• Juice of 2 limes
• 1tbsp runny honey

Method

1. Put the duck legs skin side down in a deep sauce pan and pour over the soy sauce and enough water to cover. Add the ginger, garlic, star anise and cinnamon, cover with a lid and bring to the boil. Then reduce to a gentle simmer and cook for 30 minutes. Turn the duck legs over and continue poaching for 1 – 1 ½ hours or until tender. Remove from the heat and set aside to cool before removing from the cooking liquor and pat dry.
2. Meanwhile, bring a pan of water to the boil, cook the broccoli for 2 minutes then rinse in cold water and set aside. Put the kale in a large bowl, cover with boiling water and leave for 1 minute. Drain and rinse under cold water then set aside. Heat the oven to 200C, gas 6. Put the duck legs in the oven, skin side up for 20-30 minutes, until crisp. Then shred while hot. Combine the dressing ingredients until smooth, toss with the kale, broccoli, shredded duck and seeds. It will keep, dressed, for 4 hours.