While walking through the hotel this week I popped into the kitchens of our Cork restaurants in search of a new recipe to impress my family and friends with.  Head chef Craig gave me this great recipe for Crispy Duck Watercress Salad…I must say it sounds delicious! Enjoy and please do let me know how everyone got on making this.

Crispy Duck Watercress Salad

To Cook the Duck

1.5kg Duck Legs

3 Star Anise

10 Cloves garlic, roughly chopped

60g fresh ginger, roughly chopped

20g fresh coriander, stalks only, washed

1tspn five spice powder

Good vegetable oil for deep frying


Cover the duck with water, add the herbs and spices, bring to boil and simmer gently for 45 minutes. Remove the duck from the stock set aside to cool.

For the Duck sauce

4 tbsp tomato ketchup

1 tbsp honey

Juice of an half orange

1tspn soy sauce

2tspn sesame oil


Whisk together all the ingredients (duck sauce)

Soy and Sesame dressing

2 tsp soy sauce

2 tsp balsamic vinegar

1 clove garlic crushed

10g fresh root ginger, peeled and crushed

3 tbsp sesame oil


Put all the ingredients together into a blender and process to smooth

Restaurants at 5 star Hotels Cork