What you'll need:For the Salad2 duck legs2 potatoes (skin on)1 red chicory, separated into leaves85g broad beansHandful of watercress2 pre-cooked beetroot, slicedFor the Dressing8 tbsp red wine1 shallot, thinly sliced1 tbsp redcurrant jelly1 tsp liquid chicken stock1 tbsp olive oilTime: 1 hourServes: 2MethodFirstGet your oven up to 190C.
What you'll need:
For the Salad
- 2 duck legs
- 2 potatoes (skin on)
- 1 red chicory, separated into leaves
- 85g broad beans
- Handful of watercress
- 2 pre-cooked beetroot, sliced
For the Dressing
- 8 tbsp red wine
- 1 shallot, thinly sliced
- 1 tbsp redcurrant jelly
- 1 tsp liquid chicken stock
- 1 tbsp olive oil
Time: 1 hour
Get your oven up to 190C. Take your duck legs, and prick the skin all over with a fork, before rubbing with salt and pepper. Stick in a roasting dish, and cook in the oven for 50 minutes until the skin is crisp and golden.
While the duck is roasting, boil the potatoes in salted water for about ten minutes, then drain, peel, and cut into cubes. Add to the roasting tray with the duck, toss in duck fat, and roast for the final 30 minutes of the duck’s roasting time.
Make the dressing by adding the wine and the shallot in a small saucepan, and simmering until reduced by half. Add the stock and the jelly, and stir until melted. Add the olive oil, and gently mix.
Boil the beans for 8 minutes, then drain and peel the outer skin to reveal the bright green goodness inside. Arrange the chicory and the watercress in a bowl, chuck in the beans and the beetroot, and shred the duck legs over the salad along with the potatoes. Drizzle with the dressing, and enjoy.
This recipe will go brilliantly with the Graillot Project Syrah No. 2 2016. These two should be a winning combo!
There you have it -- a special recipe for Duck and Red Wine Salad!
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