CRISPY DUCK WINTER SALAD
Serves 4 Ingredients:
Four duck legs, preferably from Goosnargh Eight tablespoons salt 500ml goose fat One tablespoon olive oil 100g Parmesan cheese One head Frisée salad 100g diced cooked beetroot
Two tablespoons balsamic vinegar
Six tablespoons extra virgin olive oil
Generous squeeze of fresh lemon small deep baking dish and cover with the goose fat. Place in a oven at 120°C for two-and-a-half 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 in bowls, shower with the Parmesan, place the crispy duck on top and scatter around the beetroot. 4. Finally mix together the oil and vinegar. Drizzle over the top and finish with a squeeze of fresh lemon.
Nutters Restaurant, Edenfield Road, Rochdale. Tel: 01706 650167 @Nutsfood on Twitter