DUCK LEG CONFIT, CHICORY AND BEANSPROUT SALAD, SAUCE SCHNAPPS DRESSING

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.