Crispy duck with red cabbage coleslaw and orange watercress salad
by Adam Gray
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Ingredients
Fresh Meat
1 duck, 2kg in weight, backbone removed
Fruit & Vegetables
1 red cabbage, small
2 carrots, peeled
1 red onion, peeled
Dairy
6 tbsp of natural yoghurt
Store Cupboard
sea salt, natural
white pepper, freshly milled
1 tbsp of clear honey
Salad & Fresh Herbs
220g of watercress
Beverages
100ml of orange juice, freshly squeezed
Oils & Vinegars
150ml of rapeseed oil