Confit duck salad with blackberries with chicory

SERVES FOUR INGREDIENTS For the duck

4 duck legs

3 garlic cloves, crushed

1 sprig of thyme

1 sprig of rosemary

5 black peppercorns, crushed 400g duck fat

For the vinaigrette

20ml red wine vinegar

½ tsp Dijon mustard

¼ tsp crushed and chopped garlic Juice and zest of 1 orange juice 125ml olive oil

For the salad

1 frisée lettuce, washed and leaves separated

2 red chicory, roughly chopped 1 small shallot, finely sliced 225g blackberries Parsley leaves, to finish

METHOD

Place the duck legs in a shallow pan. Add the garlic, thyme, rosemary and crushed peppercorns. Season with sea salt and cover with the duck fat.

Gently simmer in a pan with the lid on for two to two and a half hours, or until the meat is tender and coming away from the bone. You should be able to bend the duck leg easily.

Meanwhile, in a separate bowl, make the vinaigrette by whisking together the vinegar, mustard, chopped garlic and orange juice and zest. Season with salt and pepper and whisk in the olive oil. Leave to one side. Preheat the oven to 180C/160C fan/Gas 4.

Once the duck legs are cooked, remove them from the heat and allow to cool until you are able to handle the meat (this can be done ahead of time and stored in the fat in the fridge).

Remove the duck legs from the fat and pick the meat from the bone. Set the meat aside and lay out the skin on a baking tray. Place this back in the oven for 20-25 minutes, for the skin to crisp up like bacon.

Meanwhile, combine the duck meat, salad leaves and shallot on a large platter. Toss well. Finish with a drizzle of the vinaigrette and scatter with the blackberries, parsley and sprinkled bits of the crispy skin.