Warm duck salad with merlot dressing

Name: Warm duck salad with merlot dressing
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 2
Cuisine: French
Ingredients: 2 duck legs; 2 potatoes skin on; 85g podded broad beans; 1 red chicory separated into leaves; good handful watercress; 2 ready-cooked beetroot; 8 tbsp red wine such as merlot; 1 shallot thinly sliced; 1 tbsp redcurrant jelly; 1 tsp liquid chicken stock (I used Knorr Touch of taste); 1 tbsp olive oil

Sara Buenfeld

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Serves 2

Easy

Prep: 25 mins

Cook: 50 mins

A star rating of 4.7 out of 5.7 ratingsRate

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The dressing for this filling salad is quite unusual as it has chicken stock in it, which adds a great depth of flavour

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Ingredients

Nutrition

Units:

MetricUS

2 duck legs
2 potatoes

skin on
85g podded broad beans
1 red chicory

separated into leaves
good handful watercress
2 ready-cooked beetroot

For the dressing

8 tbsp red wine

such as merlot
1 shallot

thinly sliced
1 tbsp redcurrant jelly
1 tsp liquid chicken stock

(I used Knorr Touch of taste)
1 tbsp olive oil

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Nutrition: per serving

kcal522
fat20g
saturates5g
carbs37g
sugars12g
fibre6g
protein39g
salt0.9g

low

Method

step 1

Heat oven to 190C/170C fan/gas 5. Prick the skin of the duck with a fork, rub with salt and black pepper, then place in a roasting tin and roast for 50 mins until the skin is golden and crisp.
step 2

Meanwhile, boil the potatoes for 10 mins until almost tender, drain, peel, then cut into cubes. Add to the tin with the duck, toss in the fat that has come from the skin, then roast for the final 30 mins of the duck’s cooking time or until golden.
step 3

Make the dressing. Put the wine and shallot in a pan, then boil to reduce by half. Add the redcurrant jelly and stock, then stir until melted. Stir in the olive oil.
step 4

Boil the beans for 7-8 mins, drain, then peel away the thick skin to reveal the bright green inside. Arrange the chicory and watercress in large shallow bowls with the beetroot and beans. Shred the duck and pile onto the salad with the potatoes. Drizzle with the dressing.

Recipe from Good Food magazine, June 2009

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A star rating of 4.7 out of 5.7 ratings

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