A quick and tasty appetiser.


  • 1 cooked duck leg with skin and meat separated
  • selection of salad (watercress, rocket, spinach etc)
  • pinch of five spice powder
  • 1 tsp honey
  • 1 tsp lemon juice
  • splash of raspberry vinegar
  • teaspoon of olive oil
  • salt & pepper
  • raspberry coulis


  • Cut duck skin into small pieces. Fry skin on a high heat until brown and crispy (Be careful as pan can flame at this point. Simply take off heat and blow flames out).
  • Add duck meat. After one minute add a pinch of salt and pepper and a small pinch of five spice powder.
  • Then add honey. After thirty seconds add a teaspoon of raspberry vinegar. Leave cook for about twenty seconds.
  • Separate the duck between two plates and drizzle the salad with olive oil and a teaspoon of lemon juice and place over duck neatly.
  • Spoon coulis around the salad and serve.

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