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
- 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.
Top Tip for making Duck and Healthy Greens Salad
PORTABILITY Prepare everything as above, but pack the duck and salad separately. You can make all the elements the day before but don’t add the dressing until an hour or so before
Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.
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