The BBC Good Food logo
Warm duck salad with Merlot dressing

Warm duck salad with merlot dressing

A star rating of 4.7 out of 5.6 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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: per serving
low insalt0.9g


  • 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
  • 1 shallot , thinly sliced
  • 1 tbsp redcurrant jelly
  • 1 tsp liquid chicken stock (I used Knorr Touch of taste)
  • 1 tbsp olive oil


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.6 ratings

Sponsored content