Warm duck salad with Merlot dressing - Good Food Middle East
The dressing for this filling salad is quite unusual as it has chicken stock in it, which adds a great depth of flavour
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Ingredients
- 2 duck legs
- 2 potatoes, skin on
- 85g podded broad beans
- 1 red chicory, separated into leaves
- good handful watercress
- 2 ready-cooked beetroot
- 8 tbsp red wine such as Merlot (drink the rest with the meal)
- 1 shallot, thinly sliced
- 1 tbsp redcurrant jelly
- 1 tsp liquid chicken stock (I used Knorr Touch of taste)
- 1 tbsp olive oil
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