This recipe is devised by Paul Watters –  author of “Simple Tasty Healthy by PW”


For the duck:

4 duck legs
1 teaspoon of Chinese five spice
1 teaspoon of ground white pepper
For the salad:
2 packets of baby gem lettuce (picked and washed)
2 grapefruits (peeled and cut into segments)
4 baby cucumbers (cut length ways)
12 radishes (washed and sliced)
16 cherry tomatoes (cut in half)
2 carrot (peeled, washed then peeled again – this is called shavings)
This is a very simple tasty healthy quick dish but very beautiful!
First of all rub the five spice and pepper in with the chicken and allow to absorb 1 hour before cooking.
Preheat the oven to 180 and place the duck onto a roasting tray and cook for 15 minutes on one side then flip it over and cook for a further 10.
Once this is cooking, arrange the salad into large plates or bowls and once the duck is cooked place on top.
A few good sauce suggestions for this are sweet chilli to give this the Asian fusion taste and enjoy!
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