23 June 2012

Five Spice Roast Duck Legs with Watermelon, Feta Cheese and Quinoa Salad

The starting point for this dish was the watermelon, we had some in the fridge that we had eaten on it's own for pudding twice already so I fancied using the rest for a dinner recipe. I came up with this salad which is really yummy if I may say so myself...the melon, feta, mint and pistachios go so well together. Nice colours too. To go with it, I thought some duck legs would be good, just roasted with a chinese five spice rub. These are really good value and available from my local supermarket. So much more interesting than chicken.

Feta Cheese
Spring Onions
Mange Tout
Pistachio Nuts

Olive Oil
Salt and Pepper
Pinch of Sugar
Wholegrain Mustard

Duck Legs
Chinese Five Spice
Salt and Pepper
Olive Oil

Season the duck legs with salt, pepper and chinese five spice, drizzle over some olive oil and rub the spices into the skin. Put in a baking tray and cook in the oven for an hour at 180 degrees. Cook the quinoa according to the instructions on the packet. Cut the watermelon into cubes and put in a large bowl. Add sliced spring onions, chopped herbs and cubed feta cheese. To lightly cook the mange tout, put them in a colander and pour some boiling water over. Chop them roughly and add to the the bowl. For the dressing, mix fresh lime juice to taste with olive oil, salt and pepper, a pinch of sugar and some wholegrain mustard. Let the quinoa cool, then add it to the salad and mix everything together gently. Pour the dressing over and serve. We enjoyed a crisp white wine with it - not bad for a Wednesday night

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