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
Instructions
- 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.
- 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.
