Good Food: Pressure Cooker Favourites by Good Food Guides

Author:Good Food Guides
Language: eng
Format: epub
ISBN: 9781448141616
Publisher: Ebury Publishing

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PER SERVING 690 kcals, protein 28g, carbs 93g, fat 22g, sat fat 5g, fibre 3g, sugar 13g, salt 0.5g

Shredded duck, watercress & orange salad

Tender pressure-cooked duck meat is shredded and tossed through a fresh and crunchy salad – great for casual entertaining.

TAKES 1¼ HOURS • SERVES 4

2 duck legs

1 tsp five-spice powder

5 tbsp rice vinegar

5 tbsp soy sauce

2 big oranges, segmented, juice reserved

2 × 100g bag watercress

200g bag radishes, thinly sliced

140g pack white chicory, leaves separated

small bunch spring onions, sliced diagonally

1 Pat the duck legs dry with kitchen paper and rub in the five-spice and some seasoning. Pour the vinegar, soy, orange juice and 50ml/2fl oz water into a pressure cooker and add the duck. Close the lid, bring up to high pressure and cook for 30 minutes then slow-release the pressure.

2 Remove the meat and strain the liquid through a sieve, reserving the liquid. Let the duck cool until you can shred the meat from the bones and discard the skin and bones. Skim the fat from the liquid and set aside.

3 Meanwhile, gently toss together the orange segments, watercress, radishes, chicory and spring onions. Arrange the duck over the platter then pour over the reserved cooking liquid.

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