Warm duck salad with Merlot dressing

Warm duck salad with Merlot dressing

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(4 ratings)


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Cooking time

Prep: 25 mins Cook: 50 mins

Skill level



Serves 2

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

Nutrition and extra info

Nutrition info

Nutrition per serving

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  • 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

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  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.

Recipe from Good Food magazine, June 2009

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Show comments
niphette's picture

Pretty good. Roasted the duck on its own for a bit, and then in the wine/stock mix with some orange juice squeezed in, zest, and spices. Delicious flavours. Served with a bit of flatbread as well.

sarahfh's picture
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This was a great recipe to make a small amount of duck go a long way and feel quite indulgent with the red wine dressing. I also added some dwarf beans which was a very nice additional. I'll definitely make this again.

lzbsurrey's picture
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This was lovely. Used white chicory as red was not available. Will definitely repeat.

lucycripps's picture
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Glorious! I used baby spinach as there was no watercress and tomatoes in place of beans - would love to try with beans though!

sarahmathews's picture

I made this recently for friends. It was absolutely delicious. As there were more than four of us I cooked up a whole duck and shredded it "chinese style" before serving. This will now become my signature dish for the summer.