Crispy duck with red cabbage coleslaw and orange watercress salad

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Adam Gray's crispy duck with coleslaw recipe may sound indulgent, but is actually packed with vitamin-rich ingredients. The coleslaw is made with yoghurt to keep things low in fat, with red cabbage adding plenty of Vitamin A. Adam also espouses the use of watercress, which contains more Vitamin C than oranges, and is high in beta-Carotene.

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Crispy duck

  • 1 duck, 2kg in weight, backbone removed


Orange watercress salad


Preheat the oven to 210°C/gas mark 6
Press down firmly on the duck to flatten out. Place the duck, breast-side up, onto a rack over a roasting tray and pierce the skin all over with a sharp knife or skewer
  • 1 duck, 2kg in weight, backbone removed
Boil a kettle and pour the boiling water over the skin of the duck - this will help it to crisp up during cooking. Discard the water from the tray, pat the duck dry with kitchen paper, then rub some sea salt and white pepper over the skin. Place in the oven and roast for 1 - 1 1/4 hours, or until crisp and golden brown
Remove from the oven and set aside to rest for 10 minutes. Remove all of the duck skin and meat from the carcass and shred finely using 2 forks. Set aside on kitchen paper to remove any excess oil
For the coleslaw, remove the white heart of the cabbage using a sharp knife and discard. Finely chop the red cabbage, grate the carrots and finely slice the red onion. Add the cabbage, carrot and onion to a bowl and mix to combine
Add the yoghurt, mix well and season to taste with salt and pepper
For the watercress and orange salad, wash the watercress and set aside to drain in a colander
Place the orange juice in a pan and bring to the boil. Whisk in the clear honey, pour the mixture into a bowl and slowly whisk in the rapeseed oil until it forms a dressing
To serve, place the shredded duck back into the oven for 5 minutes to heat through. Meanwhile, spoon a pile of the red cabbage coleslaw onto the middle of each serving plate and scatter the watercress around the outside
Remove the crispy duck from the oven and place on top of the coleslaw. Liberally drizzle the orange honey dressing over the duck and salad and serve

Adam Gray pulls off classic British flavours with grace, intelligence and admirable lightness of touch.

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