- 2 duck legs
- salt and freshly ground black pepper
- good sprinkling of Chinese five-spice powder
- 1-2 fresh bay leaves
- 2 pink grapefruit
- 2-3 oranges
- large handful peppery watercress, very large stalks removed
- Preheat the oven to 200C/400F/Gas 6.
- Place the duck legs into a roasting tin and season well with salt and freshly ground black pepper. Rub the five-spice powder into the skin of the duck legs, then place a bay leaf or two on top of the meat.
- Cook in the oven for about one hour, until the skin is very crisp and the meat falls away from the bone.
- Meanwhile, prepare the salad by peeling the grapefruits and oranges by cutting the ends off, placing them on a chopping board cut-side down, then running a sharp knife down the side of the fruits to remove the skin and white pith. Then run a knife down in between the membranes to segment the fruits, catching any juice in a bowl.
- When the duck is cooked, strip the meat away from the bone and cut into bite-sized chunks. Toss the watercress with the segmented fruits and the fruit juice and serve topped with the duck meat.
- To make a little dressing, drain off the fat from the roasting tin (you can keep it in the fridge and use it to make roast potatoes). Swirl a little of the juice from the oranges and grapefruit into the pan to lift the crusty bits from the bottom, and pour over the salad.