Jay Rayner’s Crispy Duck Salad
A while after I’d come up with my version of this joyous salad, I found Hix’s original recipe online. It is what you’d expect of a diligent restaurant chef. My version cuts out about two hours of work
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
25
MINUTES
Ingredients
2 confit duck legs
4 tbsp hoisin sauce
For the salad
100g watercress or rocket, stalks trimmed (You can also add fresh coriander if you fancy)
6 large radishes, sliced
4 spring onions, trimmed andsliced into batons
1 tbsp sesame seeds
For the salad dressing
2 tbsp olive oil
1 ½ tbsp sherry vinegar (White wine vinegar is a good alternative)
1 tsp sesame oil
sea salt
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