Duck & Avocado Salad With Miso Dressing

Duck & Avocado Salad With Miso Dressing

This dish works well with any cooked duck left over from a roast and, of course, doing so will save you time. Otherwise, roasting two duck legs from scratch couldn't be easier – just make sure you season them well before letting them cook in the over for a little over an hour. In the meantime, the salad takes minutes to make, giving you a hearty mid-week meal for the whole family.
Total Time
1 Hour 30 Minutes
2 Gressingham duck legs
1 ripe avocado, peeled and sliced
2 radishes, washed and sliced
150g of mixed leaves, washed
A small bunch coriander
100g of white miso paste
75ml of light olive oil
50ml of light soy sauce
50ml of maple syrup
50ml of rice wine vinegar (use white wine vinegar as substitute)
25ml of blended sesame oil
A pinch of coarse black pepper
Step 1

Pre heat oven to 180°C or 160°C fan.

Step 2

Pat the duck legs dry with kitchen paper and season all over with salt and pepper.

Step 3

Place the duck legs on a baking tray, skin side up and roast for approx. 1 hour and 15 minutes. Use this time to prepare the salad and dressing.

Step 4

Whisk all the dressing ingredients vigorously in a bowl.

Step 5

At the end of cooking time, check the duck for tenderness and return to the oven for 15 minutes if more cooking required. Once the duck is cooked remove from the oven and when it is cool enough to handle, remove the meat from the bones and set aside until ready to serve.

Step 6

Divide the leaves and avocado onto 4 starter plates. Scatter the duck over the top and spoon over the dressing. Garnish with fresh coriander.

Recipe courtesy of Gressingham Duck

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