DUCK CONFIT WITH GOLDEN BEETROOT AND CRISP CROUTONS
A FABULOUS summer salad – ideal as soon as the duck is cooked but in my eyes simply divine reheated over BBQ coals. Serves 4 ●● Four duck legs ●● Eight tablespoons salt ●● 500ml goose fat To serve ●● Frisée salad ●● 100g frazzled pancetta ●● Two tablespoons crisp croutons ●● 100g golden beetroot, cooked and diced into cubes ●● Two tablespoons balsamic vinegar ●● Six tablespoons extra virgin olive oil Method: 1. Rub the duck legs with the salt and leave in the fridge overnight – wash the salt off – place in a small deep baking dish and cover with the goose fat. Place in a oven at 120°c for three hours or until when you pull on one of the bones it comes out cleanly. 2. If serving straight away remove from the fat, remove the bones and place under a hot grill for about two to three minutes until crispy. Alternatively, if not serving immediately, leave to cool in the fat then place in the fridge, still covered in the fat and it will keep for a good week. Don’t throw the fat away as it keeps for ages in the fridge and also gets more depth of flavour the more you use it. 3. Arrange the frisée salad leaves on a plate, heat the pancetta and scatter over the top with the croutons and golden beetroot. 4. Mix together the vinegar and olive oil. Drizzle all over the leaves and finally top with the crispy duck.
Nutters Restaurant, Edenfield Road, Rochdale. Tel: 01706 650167 @Nutsfood on Twitter