Confit duck salad with blue cheese dressing

Confit duck salad with blue cheese dressing

By
From
Home Comforts
Serves
2-4
Photographer
Yuki Sigura

The great chef Eric Chavot gave me this dressing and I use it all the time; the buttermilk gives it the acidity you need. Duck confit can be found in most supermarkets now in cans, so you can make this dish nice and quickly. I hope you like it; I think it’s one of the best salads out there. Whenever I’m doing dinners at mine, this recipe is a must.

Ingredients

Quantity Ingredient
2 confit duck legs
75g soft light brown sugar
pinch cayenne pepper
100g pecan nuts
sea salt
freshly ground black pepper
75g gorgonzola, roughly chopped
50g st agur blue cheese, roughly chopped
1 garlic clove, finely chopped
2 tablespoons runny honey
50ml buttermilk
60g creme fraiche
1 lemon, juiced
dash tabasco
2 dashes worcestershire sauce
1 tablespoon red wine vinegar
75g mayonnaise
1 head romaine lettuce, cut into 2.5cm-thick slices

Method

  1. Preheat the oven to 200°C. Put the duck legs on to a tray and place in the oven for 10 minutes to heat through.
  2. Meanwhile, heat a frying pan until hot, add the sugar and cayenne pepper then, when the sugar stars to melt, add 50ml of water and swirl to combine.
  3. Cook over a high heat until a deep caramel, then add the pecan nuts and stir to coat. Add a pinch of salt. Tip out on to a baking tray and place in the oven for five minutes while you make the dressing.
  4. Put both cheeses into a bowl and whisk to break down the cheese slightly, then add the garlic, honey, buttermilk and crème fraîche and whisk together well.
  5. Add the lemon juice, Tabasco, Worcestershire sauce, vinegar and mayonnaise and whisk well, then season with salt and pepper.
  6. Remove the duck and pecans from the oven and wait until they’re cool enough to handle, then shred the duck from the bone.
  7. Toss the lettuce with some of the cheese dressing – just enough to coat the leaves – then add the shredded duck and pecans and toss together.
  8. Pile into a large bowl, drizzle with more of the dressing and serve straight away, with the remaining dressing in a bowl alongside.
Tags:
James Martin
Saturday Kitchen
comfort food
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