A light salad of orange segments and pea shoots makes a delicious accompaniment to roasted duck.
Preheat the oven to 200C/400F/Gas 6.
Place the duck on a roasting tin. Prick the skin all over and carefully pour boiling water over it. Dry the duck and tin with kitchen paper and season well with salt.
Roast the duck in the tin (drained of its water) in the preheated oven for about 1½ hours, or until the skin is crisp and the meat falls away from the bone. (You may need to pour off some of the fat into a mug halfway through cooking. Set this aside for roasting potatoes.) Remove from the tin and strip the meat into bite-sized chunks.
Pour away some of the excess fat from the roasting tin and and place on the hob over a medium heat. Add the dressing ingredients to the pan.
For the salad, peel and segment the orange. Mix with the pea shoots in a bowl. Mix the dressing ingredients together until they emulsify. Dress the salad then serve with the chunks of duck.
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