2 hours 15 minutes, plus overnight marinating time and 2 hours to confit
Adam Byatt's duck salad recipe is similar to a salad Niçoise, with duck legs and sausages replacing tuna. Lyonnaise sausages traditionally contain pistachios – if you can't get hold of them, simply substitute with Toulouse.
Adam Byatt is a creative and accomplished chef with a passion for British food. Starting his career aged sixteen, Adam has earnt a reputation for honest cooking, designed to showcase the very best local produce
The folder name
Please choose a different name.
Please enter a name for the new folder.
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
Remove from the fridge and blitz the ingredients in a blender. Pass through a fine sieve, store in an airtight container and refrigerate
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
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
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
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
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
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
Preheat the oven to 200°C/gas mark 6
Scatter some sea salt onto a baking tray and arrange the potatoes on top. Bake in the oven for 40 minutes, until tender
6 Charlotte potatoes
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
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
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
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
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.