Duck Leg Salad Recipe - Great British Chefs

Ingredients

• 6 duck legs
• 250ml of duck fat
• 200g of green beans
• 6 vine plum tomatoes
• 3 Lyonnaise sausages
• 2 frisée lettuces
• 1 small red onion
• 6 Charlotte potatoes
• 6 eggs
• 50g of capers
• 12 silver skin anchovy fillets, marinated
• 50g of cornichons
• sea salt
• black pepper, freshly ground
• 125ml of olive oil, good
• 125ml of vegetable oil
• 60ml of hazelnut oil
• 30ml of white wine vinegar
• 30ml of red wine vinegar
• 30g of Dijon mustard
• 1 shallot, peeled and finely sliced
• 1/2 garlic clove, peeled and finely sliced
• 1/8 bunch of basil
• 200g of black Kalamata olive, pitted
• 50ml of olive oil
• 1/2 unwaxed lemon, zest and juice