Thursday, 15 January 2015


This recipe of duck leg salad is a great escape for those of us who want to impress their guests with fine dining but with minimum effort and maximum result as no cooking, per se, is required.  All you need to do is ask your butcher for roasted duck legs and you can do the rest.  
delicious salad of roast duck+figs

Duck's meat is gamey and goes beautifully with all sorts of fruits:  pears, figs, oranges.  I chose figs for their luxurious silky texture and exotic flavour.  You've got the bitterness of radicchio and endive leaves, the sweetness of ripe figs, the strong taste of duck meat and the crunch from roasted hazelnuts all harmoniously married with the help of a balsamic vinaigrette.

delicious duck+figs salad

You need for 8 people:
1 smoked duck leg per person
2 heads of radicchio leaves
2 bunches of watercress leaves
2 small fresh figs per person (quartered)
4 tbsp of hazelnuts

Balsamic vinaigrette:
2 tbsp of balsamic vinegar
6 tbsp of extra virgin olive oil
1 tsp of Dijon mustard
2 tbsp of pomegranate molasses
Salt and freshly ground black pepper

Prepare the duck legs according to the packaging instructions.

Heat the pan and gently roast the hazelnuts until golden brown, let them cool and then roughly chop.  Slice the radicchio cross-wise into thin strips, tear up watercress and place all the leaves into a big bowl.  

Take a small clear jar with a tight lid, place all the ingredients for the dressing inside the jar, place the lid back on and give it a good shake.  Taste the dressing, it should have a strong tangy taste to balance with the other flavours.  Once you are satisfied with the taste, pour the dressing over the salad leaves and toss gently.

Arrange the salad on each plate, place the duck leg on top and scatter around with roasted hazelnuts.

I served this dish as a main course for my Lazy Summer Lunch (link) but because it is quite substantial meal in itself, it could also be served at lunch on its own or as a light dinner meal without addition of any carbs.


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