Macclesfield Express - - LEISURE - AN­DREW NUT­TER


A PER­FECT win­tery salad for over the fes­tive pe­riod. SERVES FOUR In­gre­di­ents: Four duck legs Four ta­ble­spoons sea salt

Goose fat Salad:

One head chicory – shred­ded 100g beansprouts One banana shal­lot – finely-chopped

One ta­ble­spoon pomegranate seeds

One ta­ble­spoon chopped chives Sauce Schnapps: 100g caster sugar 100ml wa­ter One egg yolk One ta­ble­spoon white wine vine­gar

Two tea­spoons Di­jon mus­tard

100ml olive oil To Fin­ish:

Two or­anges, de-pithed and sliced thinly Method: 1. Take the duck legs and scat­ter over the salt. Leave overnight. Wash off all of the salt, place in a deep roast­ing tray and cover with goose fat. Place in an oven 120°C and cook for three hours or un­til the bones pull eas­ily from the leg. Leave to cool. 2. Once cool, pull gen­tly on the bones to re­move, but leave the pre­sen­ta­tion bone in place. Wrap in cling film and shape. 3. For the salad – sim­ply mix to­gether the chicory, beansprouts, shal­lot, pomegranate and chives, and sea­son. 4. For the sauce schnapps – place the sugar and wa­ter into a pan, sim­mer gen­tly to form a light syrup and pour onto the egg yolk. Whisk gen­tly and then add the vine­gar, mus­tard and olive oil, whisk again to emul­sify and then sea­son. The end re­sult is a sweet and sour dress­ing. 5. When ready to serve, un­wrap the duck legs, place on a tray and roast in a hot oven at 180°C for ap­prox­i­mately 12 min­utes un­til hot and the skin crisp. 6. Ar­range the or­ange slices on plates, add a gen­er­ous spoon of the chicory salad, pour over some of the dress­ing and fi­nally the hot duck on top.

Nut­ters Restau­rant, Eden­field Road, Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter

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