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

• Cooking Time Prep 25 mins
  Cook 50 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  522

• Protein

  39g

• Carbs

  37g

• Fat

  2g

• Saturates

  5g

• Fibre

  6g

• Sugar

  12g

• Salt

  0.9g

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
• For the dressing
• 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

Directions

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.
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.
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.
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.

Categories: Cooking For..., Meat, More Recipes, Vegetables