Warm duck salad with Merlot dressing

Warm duck salad with merlot dressing

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(6 ratings)

Prep: 25 mins Cook: 50 mins


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: per serving

  • kcal522
  • fat20g
  • saturates5g
  • carbs37g
  • sugars12g
  • fibre6g
  • protein39g
  • salt0.9g
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  • 2 duck legs
  • 2 potatoes, skin on



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 85g podded broad beans
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable – they grow in…

  • 1 red chicory, separated into leaves



    Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…

  • good handful watercress



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 2 ready-cooked beetroot



    A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

For the dressing

  • 8 tbsp red wine such as merlot
  • 1 shallot, thinly sliced



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

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

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  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.

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Comments, questions and tips

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28th Nov, 2012
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.
13th May, 2012
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.
18th Oct, 2011
This was lovely. Used white chicory as red was not available. Will definitely repeat.
20th Jul, 2009
Glorious! I used baby spinach as there was no watercress and tomatoes in place of beans - would love to try with beans though!
9th Jun, 2009
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.
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