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Crispy Leg of Duck on a Watercress and Jersey Royal Salad with a
Warm Honey and Grain Mustard Dressing

Trim excess fat from the Duck Legs
Season and marinate with herbs and crushed garlic for 2 hours in the fridge.
Pre heat oven to 150c
Place duck on orange slices in a roasting tray, cover with tin foil, and roast for 1 hour
Remove foil, roast for a further hour, basting from time to time.
Remove from oven and keep warm, drain excess fat and save the cooking juices.

Salad

Remove the stalks from the watercress, thinly slice the red onions, dice the Jersey Royals, season and combine in a bowl.

Dressing

Gentley warm the Honey, Vinegar and Soy Sauce, whisk in the Grain Mustard, Olive Oil and Cooking Juices
Season to taste

  And finally......

Divide the salad mix between four plates, place the Warm Duck Legs on top, drizzle dressing around and enjoy