Roast Duck Salad With Watercress And Mandarin Orange

Whisk together the shallot, lime juice, vinegar, orange juice. soy sauce, salt, honey. and sesame oil until well blended. Set aside.

Using a sharp knife, cut off the leg, wing, and breast from the cooked duck.

Remove the bones and any visible fat and discard. Using a bread knife to cut through the skin without tearing it, cut the meat into bite-size pieces. (If you prefer, remove and shred the meat into bite-size pieces by hand.)

Just before serving, gently toss the duck, watercress and lettuce with the dressing and transfer to individual salad plates. Garnish with the mandarin orange segments.