- 2 duck legs
- 2 potatoes, skin on
- 85g podded marvelous beans
- 1 red chicory, separated into leaves
- correct handful watercress
- 2 ready-cooked beetroot
For the dressing
- 8 tbsp red wine much like merlot
- 1 shallot, thinly sliced
- 1 tbsp redcurrant jelly
- 1 tsp liquid chicken stock (I aged Knorr Touch of taste)
- 1 tbsp olive oil
Warmth oven to 190C/170C fan/gasoline 5. Chop the skin of the duck with a fork, rub with salt and shadowy pepper, then plot in a roasting tin and roast for 50 minutes till the skin is golden and crisp.
Meanwhile, boil the potatoes for 10 minutes till nearly gentle, drain, peel, then slit into cubes. Add to the tin with the duck, toss in the elephantine that has advance from the skin, then roast for the closing 30 minutes of the duck’s cooking time or till golden.
Get the dressing. Set up the wine and shallot in a pan, then boil to slit support by half. Add the redcurrant jelly and stock, then mosey till melted. Lunge in the olive oil.
Boil the beans for 7-8 minutes, drain, then peel away the thick skin to order the shiny green inner. Arrange the chicory and watercress in smooth shallow bowls with the beetroot and beans. Shred the duck and pile onto the salad with the potatoes. Drizzle with the dressing.