Ingredients

2 duck legs , 250 g cherries, stoned, 100 g watercress , 150 g feta, crumbled into chunks
For the vinaigrette : 1 tbsp extra-virgin olive oil, 1 tsp extra virgin plum seed oil , 1 tbsp balsamic vinegar

This makes a lovely light lunch or a stylish dinner-party starter. Make sure you get the duck legs nice and crisp — that extra texture really adds to the effect. The marzipan-like taste of extra-virgin plum seed oil adds a wonderfully unusual depth to the vinaigrette, look for it on plumoil.com or in speciality food shops.

1. Preheat the oven to full whack. Put the duck legs on a baking tray, sprinkle with salt and pepper, then put in the oven to roast. Immediately turn the heat down to 180C/gas 4 and cook for about 35 minutes until the skin is crispy and the meat is moist and tender. Leave to rest for 5 minutes.

2. Meanwhile, place the cherries in a salad bowl with the watercress and feta. Make the vinaigrette by mixing together the ingredients in a jar or glass. Then shred the duck meat, add it to the bowl, pour over the vinaigrette, toss and serve.