Warm duck salad with merlot dressing

This dressing is quite unusual, as it has chicken stock in it, which adds a great depth of flavour. Gressingham duck, a cross between a wild and domesticated duck, has a good proportion of meat and isn’t too fatty. Amazingly, the legs are almost two-thirds cheaper than the breasts; both are available from most supermarkets or your local butcher.

QServes 2

QPrep 25 mins

QCook 50 mins

2 duck legs

2 potatoes, unpeeled

85g podded broad beans (see tip) 1 red chicory, separated into leaves large handful of watercress 2 ready-cooked beetroots

FOR THE DRESSING

8 tbsp red wine, such as merlot 1 shallot, peeled and thinly sliced 1 tbsp redcurrant jelly

1 tsp chicken stock

1 tbsp olive oil

1 Heat the oven to 190C/170C fan/gas 5. Put the duck legs in a roasting tin, then prick the skin all over with a fork and rub in some salt and pepper. Roast for 50 mins until the skin is golden and crisp.

2 Meanwhile, boil the potatoes for 10 mins until almost tender, then drain, peel and cut into cubes. Add to the tin with the duck, toss in the fat, then roast for a final 30 mins, or until golden.

3 To make the dressing, put the wine and shallot in a pan, then boil until reduced 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 skins. Arrange the chicory and watercress in large shallow bowls with the beetroots and beans. Shred the duck and pile onto the salad with the potatoes. Drizzle with the dressing.

PER SERVING 522 kcals, fat 20g, saturates 5g,

carbs 37g, sugars 12g, fibre 6g, protein 39g, salt 0.9g