Warm duck salad with Merlot dressing
The dressing for this filling salad is quite unusual as it has chicken stock in
it, which adds a great depth of flavour
- Prep:25 mins
- Serves 2
Nutrition per serving
- kcal 522
- fat 2g
- saturates 5g
- carbs 37g
- sugars 12g
- fibre 6g
- protein 39g
- salt 0.9g
- 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 (drink the rest with the meal)
- 1 shallot, thinly sliced
- 1 tbsp redcurrant jelly
- 1 tsp liquid chicken stock (I used Knorr Touch of taste)
- 1 tbsp olive oil
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.
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.
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.
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.