Get Cooking: Roast Duck Salad

You’ll Need:
•    2 duck legs
•    250 g cherries
•    100 g watercress
•    150 g feta cheese

•    1 tablespoon extra virgin olive oil
•    1 teaspoon extra virgin plum seed oil , (see note)
•    1 tablespoon balsamic vinegar

How To:
1.    Preheat the oven to full whack.
2.    Put the duck legs on a baking tray, sprinkle with sea salt and black pepper, then put in the oven. Immediately turn the heat down to 180ºC/gas 4 and cook for about 35 minutes, or until the skin is crispy and the meat is moist and tender. Leave to rest for 5 minutes.
3.    Destone and place the cherries in a salad bowl with the watercress. Crumble in the feta.
4.    Make the vinaigrette by mixing together the ingredients in a jar or glass.
5.    Shred the duck meat, add it to the bowl, pour over the vinaigrette, toss and serve.

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