Macclesfield Express - - LEISURE - ANDREW NUTTER


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

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