Name: Roast duck salad
Prep time: 30 min
Cook time: 110 min
Total time: 140 min
Yield: 4
Ingredients: Dressing; 2 tablespoon orange juice; 1 tablespoon soy sauce; 2 teaspoon malt vinegar; 1 teaspoon ginger, grated; 1/2 teaspoon sesame oil; Salad; 1 bunch asparagus, trimmed, finely sliced; 2 oranges, segmented; 200 gram sugar snap peas, trimmed, halved lengthways; 1 bunch watercress, trimmed; 100 gram packet vermicelli noodles; 1 tablespoon salt; 1 tablespoon sugar; 1 teaspoon szechuan pepper, ground; 1 teaspoon chinese five spice; 1.8 kilogram whole fresh duck, rinsed, dried; 3 centimetre ginger, sliced; 1 clove garlic, sliced; 1 green onion, chopped

Ingredients

Dressing

2 tablespoon orange juice

1 tablespoon soy sauce

2 teaspoon malt vinegar

1 teaspoon ginger, grated

1/2 teaspoon sesame oil

Salad

1 bunch asparagus, trimmed, finely sliced

2 oranges, segmented

200 gram sugar snap peas, trimmed, halved lengthways

1 bunch watercress, trimmed

100 gram packet vermicelli noodles

1 tablespoon salt

1 tablespoon sugar

1 teaspoon szechuan pepper, ground

1 teaspoon chinese five spice

1.8 kilogram whole fresh duck, rinsed, dried

3 centimetre ginger, sliced

1 clove garlic, sliced

1 green onion, chopped

Method

1.Preheat oven to moderate, 180°C. Line a baking dish with foil or baking paper.

2.Rub combined salt, sugar, szechuan pepper and five spice over skin and cavity of duck. Place ginger, garlic and onion into cavity. Transfer to dish and bake 1 1/2 hours, basting with juices every 20 minutes.

3.Increase oven to very hot, 220°C. Bake a further 15-20 minutes, basting once, until skin is crisp and golden.

4.Remove from oven and rest, covered loosely with foil, 15 minutes. Remove duck breast and remaining meat with skin attached. Slice thinly.

5.Make Dressing; in a small jug, whisk all ingredients together.

6.Make Salad; in a large bowl, combine all ingredients.

7.Drizzle salad with half dressing, tossing to coat, Add duck and drizzle with remaining dressing to serve.

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Ingredients

Method

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