Duck, watercress and orange salad
Ingredients
- 6 cumin seeds
- 12 coriander seeds
- 3 juniper berries
- 50g flaky sea salt
- 6 duck leg and thigh joints
- 1 small bunch thyme
- 1 rosemary branch
- 1 unpeeled garlic clove, sliced, plus 1 whole garlic bulb, halved
- about 500g goose or ducks fat, or enough to totally submerge the duck legs
- 2 bay leaves
- 1 tsp black peppercorns
- Handful or watercress
- 2 oranges in segments
- Handful of walnuts
Method
- Seal the duck legs in a hot pan skin side down until golden brown
- Put the duck in a cast-iron casserole and cover with the goose fat or duck fat. Add all the dry ingredients and cook for about 2½ hrs, or until the meat is almost falling away from the bone.
- Leave the duck breasts to cool and once cooled, pull the meat away from the bone discarding the skin and any fat. Finely shred the duck meat and season with a little sea salt, leave to the side.
- Segment the orange so there are no chewy pith bits. Wash watercress.
- Lightly toast almonds in a hot dry frying pan until they have a smoky taste
- Arrange loosely on the plate and layer up with duck, watercress. Scatter a few orange segments around the plate and do the same with the walnuts. Finish off with a simple French dressing to coat the leaves.
This recipe was provided to H&C News by Chef Craig Floate and we would like to thank Craig for his recipe, can’t wait to try it.
Craig provides a variety of chef services as detailed in his website
Craig can be contacted by phone on : 07845 083 793