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