Warm duck salad with merlot dressing

beetroot broad bean broad beans chicken stock chicory duck leg duck legs duck salad main course salad main meal salad olive oil potato potatoes red wine redcurrant jelly salad dressing salad recipes shallot shallots summer summer salad supper for two watercress

N/A

Source

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

Method

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.