Ingredients

• 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

Directions

• 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.