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Duck salad Lyonnaise

Duck salad Lyonnaise

Duck salad Lyonnaise

  • Main
  • easy
  • 6
  • 2 hours 15 minutes, plus overnight marinating time and 2 hours to confit

PT2H15M

PT2H

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1
First make the dressing. Place all of the ingredients into a bowl, cover and leave in the fridge overnight
  • 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
  • sea salt
  • black pepper
2
Remove from the fridge and blitz the ingredients in a blender. Pass through a fine sieve, store in an airtight container and refrigerate
3
For the tapenade, combine all of the ingredients in a blender and blitz until it reaches your desired smoothness. Store in an airtight container and refrigerate - the tapenade will keep for up to 3 months
  • 200g of black Kalamata olive, pitted
  • 50ml of olive oil
  • 1/2 unwaxed lemon, zest and juice
4
Now prepare the duck legs. Place the legs in a shallow pan and cover with the fat. Gently simmer in an uncovered pan for 2 hours, or until the meat is tender and coming away from the bone
  • 6 duck legs
  • 250ml of duck fat
5
Bring a pan of salted water to the boil, add the beans and cook for 3 minutes. Remove the beans from the pan, refresh under cold running water and set aside
  • 200g of green beans
  • sea salt
6
Score a cross into the bottom of the tomatoes, then drop into the boiling water (you can use the water that the beans were cooked in). Blanch for 12 seconds so that the skins start to come away from the flesh. Remove from the pan and refresh under cold running water to stop them cooking. Peel the skins away and discard
  • 6 vine plum tomatoes
7
Heat a pan of salted water until simmering. Add the sausages and poach for 5 minutes, leave them to cool in the water. Remove from the pan and cut each sausage into 4 equal pieces
  • 3 Lyonnaise sausages
  • sea salt
8
Remove and discard the tough outer green leaves and keep the yellow hearts from the frisée. Seperate from the stem, wash throguhly and palce into a bowl. Peel the onions and slice into fine rings. Set aside until required
  • 2 frisée lettuces
  • 1 small red onion
9
Preheat the oven to 200°C/gas mark 6
10
Scatter some sea salt onto a baking tray and arrange the potatoes on top. Bake in the oven for 40 minutes, until tender
  • sea salt
  • 6 Charlotte potatoes
11
Meanwhile, bring a pan of water to the boil and lower in the eggs. Simmer for 5 minutes, then remove and refresh under cold running water. Once cool enough to handle, peel the eggs then cut in half across the egg, taking care not to spill any yolk
  • 6 eggs
12
Pour a few spoonfuls of dressing over the frisée hearts and beans. Drain the capers and cornichines add to a bowl, along with the remaining dressing
  • 50g of capers
  • 50g of cornichons
13
To serve, remove the potatoes from the oven and top and tail them. Mix and season the frisée salad to taste with the dressing and place into the centre of the plate
14
Scatter the eggs, sausage, anchovies and tomatoes around the plate and place the duck into the centre. Finish with a few dollops of the olive tapenade around the salad before serving
  • 12 silver skin anchovy fillets, marinated

Ingredients

Metric

Imperial

Duck leg salad

Dressing

Black olive tapenade

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Duck salad Lyonnaise

 
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