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Salt duck with spinach, potatoes & bacon

Salt duck with spinach, potatoes & bacon

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus salting
  • More effort
  • Serves 6

Cover your duck legs with sea salt and leave for 24 hours to infuse before rinsing and roasting for a crisp finish

Nutrition: per serving
NutrientUnit
kcal471
fat23g
saturates6g
carbs22g
sugars6g
fibre5g
protein43g
salt2.2g
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Ingredients

  • 6 duck legs
  • 2 tbsp sea salt
  • 2 tbsp sunflower oil
  • 500g button onion
  • 500g small waxy potato
  • 175g smoked bacon lardon
  • 4 or 5 sage leaves
  • 200g spinach leaves
  • 2 tbsp sherry vinegar

Method

  • STEP 1

    One day ahead: Place the duck legs in a dish and sprinkle over the salt, rubbing it into the skin. Cover with cling film and chill.

  • STEP 2

    On the day: Rinse the duck legs under cold water to remove the salt. Pat dry with a clean towel. Heat oven to 160C/140C fan/ gas 3. Heat the oil in a large frying pan. Place the duck, fat-side down, in the pan and cook gently for 15 mins until crisp and golden.

  • STEP 3

    Flip the duck and pour off the fat into a small bowl – keep this for later. Cook for a further 15-20 mins, then transfer to a roasting dish. If your pan isn’t big enough, cook the duck in batches. When all the duck is cooked, put in the oven for 40-50 mins while you finish the dish.

  • STEP 4

    Put the onions in a pan with 1 tbsp of the reserved duck fat and gently cook for 20 mins until golden. Meanwhile, boil the potatoes for 15 mins in a pan of salted water, then drain, peel and leave to cool.

  • STEP 5

    Tip 2 tbsp of the reserved fat into the duck pan and add the potatoes, bacon, onions and sage. Fry for 10 mins until golden, then add the spinach. Cook for 4 mins to wilt the spinach, then add the vinegar. Turn up the heat to bubble off any excess liquid, then spread this over a large serving plate. Arrange the duck on top and serve.

Goes well with

Recipe from Good Food magazine, June 2012

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A star rating of 3.5 out of 5.2 ratings
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