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Pre-heat over to 150◦C
Season duck legs with salt and white pepper and lay on a rack with a tray underneath to catch excess fat. Place in a pre-heated over for 2-3 hours until soft or until the meat easily pulls away from the bone. Set aside to cool, along with tray of excess fat.
Meanwhile, whisk together the ingredients for the dressing.
Slice the onion into fine rings, season with salt and leave for 10 minutes. Wash the salt off the onions and place in a pan with the white wine vinegar and sugar. Bring to just below boiling temperature and at this point take off the heat and set aside to cool.
Cut the flesh from the Chinese and pink grapefruits into segments, removing any pith. Do this over a bowl to catch the juice.
Once the duck legs have cooled, remove the skin and discard. Gently flake the flesh into a bowl.
Place a large frying pan over the hob and add a tablespoon of the reserved duck fat. When it begins to lightly smoke, add the flaked duck and fry until crispy.
Place the watercress, soused red onion, mixed leaves and grape fruit juice into a bowl and toss together. Pour on enough of the dressing to coat the ingredients lightly and toss again. Portion the dressed leaves onto four plates, top with the warm crispy duck and serve.
Appearance: Natural colour; burnished gold, clear and bright.
Nose: Rich, mature oak; top note of aromatic smoke.
Palate: Rich, full flavour; honey and peat.
Finish: Soft, round and long.