Dressing- 2 tbsp Street BBQ Chinese seasoning
- 50ml rice vinegar
- 1 tbsp soy sauce
- 90ml extra virgin olive oil
- ½ tbsp sesame oil
- Juice of ½ lemon
- 2 tbsp water
Slow cooked BBQ Duck Legs- 4 "Luv-a-Duck" duck legs
- Street BBQ Chinese seasoning
- 1 bunch watercress, washed
- ¼ cup sliced pickled cucumbers (or fresh)
- 5 spring onions, finely sliced
- 2 tbsp toasted, crushed peanuts
| Dressing- Add all ingredients to a jar. Shake well to combine. Shake again before serving.
Slow cooked BBQ Duck Legs- Fire up your desired BBQ and get the temperature to around 120c, if not using a smoker make sure you have an offset plate in place over the direct heat of your BBQ.
- Liberally coat the duck legs with Chinese seasoning on both sides and let sit for a good 5 minutes, then place on the grill. Add some smoking chips to the flame and cook for 2 hours.
- After 2 hours wrap the duck legs in foil with a ½ cup water and cook for a further 1 hour
- Once cooked, shred the duck leg meat into a bowl, apply a little more seasoning.
- Mix with remaining salad ingredients reserving a little of the cucumbers, spring onion & peanuts to garnish the top.
- Mix with all other ingredients reserving a little of the cucumbers, spring onion & peanuts to garnish the top.
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