Salt duck with spinach, potatoes & bacon
- Jeremy Lee
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Serves 6
More effort
Prep: 20 mins
Cook: 1 hr
Plus salting
A star rating of 3.5 out of 5.2 ratingsRate
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Cover your duck legs with sea salt and leave for 24 hours to infuse before rinsing and roasting for a crisp finish
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Ingredients
Nutrition
Units:
MetricUS
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6 duck legs
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2 tbsp sea salt
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2 tbsp sunflower oil
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500g button onion
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500g small waxy potato
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175g smoked bacon lardon
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4 or 5 sage
leaves
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200g spinach
leaves
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2 tbsp sherry vinegar
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Nutrition: per serving
- kcal471
- fat23g
- saturates6g
- carbs22g
- sugars6g
- fibre5g
- protein43g
- salt2.2g
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Method
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step 1
One day ahead: Place the duck legs in a dish and sprinkle over the salt, rubbing it into the skin. Cover with cling film and chill.
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step 2
On the day: Rinse the duck legs under cold water to remove the salt. Pat dry with a clean towel. Heat oven to 160C/140C fan/ gas 3. Heat the oil in a large frying pan. Place the duck, fat-side down, in the pan and cook gently for 15 mins until crisp and golden.
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step 3
Flip the duck and pour off the fat into a small bowl – keep this for later. Cook for a further 15-20 mins, then transfer to a roasting dish. If your pan isn’t big enough, cook the duck in batches. When all the duck is cooked, put in the oven for 40-50 mins while you finish the dish.
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step 4
Put the onions in a pan with 1 tbsp of the reserved duck fat and gently cook for 20 mins until golden. Meanwhile, boil the potatoes for 15 mins in a pan of salted water, then drain, peel and leave to cool.
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step 5
Tip 2 tbsp of the reserved fat into the duck pan and add the potatoes, bacon, onions and sage. Fry for 10 mins until golden, then add the spinach. Cook for 4 mins to wilt the spinach, then add the vinegar. Turn up the heat to bubble off any excess liquid, then spread this over a large serving plate. Arrange the duck on top and serve.
Recipe from Good Food magazine, June 2012
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A star rating of 3.5 out of 5.2 ratings
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