Roast Duck Salad

Since the Royal Chef is on a no-carbohydrates diet, sad to say I am included in this torture diet as well. Though it’s not so bad, since I needed to stay away from rice, too.

This recipe is quite healthy, but you still get to be a carnivore.

Royal Chef could have preferred duck breast, but it wasn’t available in the market. So leg it is.

Ingredients:

3 pcs duck leg

2 cups cherries (no cherries? use peach)

baby spinach

coriander

spring onions – chopped

1/2 cup peas

1/2 cup carrots – finely sliced

1 cup water

five spice powder

salt, pepper, sugar to taste

Procedure:

Salad Dressing

1. Remove cherry stones, use 1 cup for the dressing

2. Place in saucepan

3. Add a cup of water

4. Add a teaspoon of sugar, a pinch of salt and pepper to taste

5. Bring to boil for 20 minutes and reduce

6. In a bowl, pass cherries in a sieve, use fork to squeeze out juice

Roast Duck Salad

1. Score the duck skin with a sharp knife, cover with five spice powder

2. Seal the duck legs in a pan in high heat for about a minute or two

3. Place duck legs in a pre-heated oven at 250C for one hour

4. Remove meat from the bone and tear into little pieces

5. Mix the baby spinach, carrots, coriander, peas, rest of the cherries, spring onions in a bowl

6. Pour dressing and mix thoroughly

Serve and enjoy!

Photos:

Boiling the cherries

Cherry press. That’s my hand

Knife cuts and five spice


Seared duck to be put in oven

The Mighty Ducks

3 legs = a cup

The vegetables and cherries

Mix everything and pour in dressing

Roast Duck Salad

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