Warm duck salad with merlot dressing recipe | Good Food
The dressing for this filling salad is quite unusual as it has chicken stock in it, which adds a great depth of flavour, from Good Food Magazine.
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Cooking tools:
- Roasting pan
- Oven
- Stove
- Pot
- Saucepan
- Colander
- Peeler
- Chef's knife
- Cutting board
- Fork
- Spoon
- Serving bowl
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
- 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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