Dinner

Shredded Duck, Watercress & Orange Salad Recipe

ByHailey Reed January 6, 2026January 6, 2026

Introduction

This shredded duck, watercress, and orange salad combines tender, fragrant duck with crisp, fresh greens and vibrant citrus. It’s a refreshing and elegant dish perfect for a light lunch or a sophisticated starter.

A white oval plate sits on a white marbled surface, holding a colorful salad with many layers. The bottom layer is made of pale yellow and light green endive leaves scattered around. On top, there are thin, round slices of red and white radishes mixed with bright orange citrus segments. Small green leaves of watercress cover much of the salad, adding fresh green color. Pieces of shredded, light brown meat are gently placed over the greens and citrus. Thin rings of white onion are spread through the salad, adding texture. A woman's hand holds silver serving spoons resting over the top of the salad. The whole dish looks fresh and bright. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 duck legs
1 tsp five-spice powder
5 tbsp rice vinegar
5 tbsp soy sauce
2 big oranges, segmented, juice reserved
2 x 100g bags watercress
200g bag radishes, thinly sliced
140g pack chicory, leaves separated
Small bunch spring onion, sliced diagonally

Instructions

Step 1: Preheat the oven to 200°C (180°C fan/gas 6). Pat the duck legs dry with kitchen paper, then rub them with the five-spice powder and season with salt and pepper.
Step 2: Pour the rice vinegar, soy sauce, and reserved orange juice into a small roasting tin. Place the duck legs on top, cover with foil, and roast for 30 minutes.
Step 3: Remove the foil and increase the oven temperature to 240°C (220°C fan/gas 9), or place the duck under the grill. Cook until the skin is crisp and golden.
Step 4: Remove the duck from the oven and strain the cooking liquid through a sieve. Let the duck cool enough to handle, then shred the meat away from the bones. Skim any fat from the liquid.
Step 5: In a large bowl, gently toss together the orange segments, watercress, radishes, chicory leaves, and spring onions.
Step 6: Pour the reserved cooking liquid over the salad and add the shredded duck. Arrange the salad on a platter and serve immediately.

Tips & Variations

Use leftover duck if you have it, simply warm gently before adding to the salad.
Substitute watercress with arugula or mixed salad leaves for a milder flavor.
For extra crunch, add toasted almonds or walnuts on top.
If you like some heat, add a pinch of chili flakes to the dressing.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 1 day. Keep the dressing separate if possible to avoid soggy leaves. Reheat the shredded duck gently in a pan or microwave before adding it to fresh salad greens.

How to Serve

The image shows a white oval plate filled with a fresh salad on a white marbled surface. The salad has several layers, starting with a base of light green endive leaves spread evenly. On top of the base, thin slices of round red radishes add a pop of color and a crisp texture. Bright orange citrus segments are scattered evenly, adding a juicy look. There are shredded pieces of light brown cooked meat placed in small piles across the plate. Small green leafy sprigs are sprinkled generously over the whole salad, giving it a fresh and lively appearance. A pair of silver serving spoons is placed on top of the salad near one edge of the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of duck for this salad?

Yes, duck breasts can be used as well. Cook them to your preferred doneness, then slice or shred before adding to the salad.

Is there a vegetarian alternative for this salad?

To make a vegetarian version, omit the duck and add grilled tofu or roasted chickpeas for protein, while keeping the citrus and fresh greens for flavor and texture.