Duck salad

This duck salad is not so much a recipe, says Donald Cartwright, as an idea that can be adjusted to whatever you have lying around the pantry or fridge; it’s one that came about over a few cold French lagers after a Sunday service at the restaurant, and a discussion about food from our recent trips to France.

Yields4 Servings
 tub of prepared duck rillettes 4 large free range eggs 2 large uncooked duck breasts 250g mixed tomatoes 12 salted anchovy fillets a few sliced, cooked new potatoes 100g pitted olives 100g fine green beans (blanched) 1 tsp capers 1 tsp chopped piquillo pepper a bag of mixed salad leaves 2 sunblushed tomatoes 100g flour 1 egg (lightly beaten) 100g breadcrumbs extra virgin olive oil
1

Fill a piping bag with the duck rillettes and pipe sausages onto a tray. Place in the freezer to allow them to firm up for 1 hour.

Bring a pan of salted water to the boil and carefully place the eggs into the water. Boil for exactly 7 minutes, and plunge the eggs into iced water. Peel the eggs and leave to rest.

2

Heat a heavy frying pan and preheat the oven to 200C/400F/gas mark 6. 


With a sharp knife, score the skin of the duck breasts just enough to allow some fat to melt away during cooking (10-12 criss-crosses over the skin should do it). Place the breasts skin-side down into the dry but very hot pan, and press them down to form a good skin-to-pan seal. Season the meat side of the duck well and leave to cook for about 5 minutes; this will give a meltingly delicious skin and fat ratio.

 
3

Mix all the remaining salad ingredients in a large bowl (i.e. the tomatoes, anchovies, potatoes, olives, green beans, capers, pepper, salad leaves, etc) or, if you prefer, arrange them as you like in 4 bowls.

 
4

Remove the duck rillettes from the freezer and dip them in the flour, egg wash and then breadcrumbs. Place them carefully into the pan with the breasts and pop the whole thing into the oven for about 5 minutes for pink, or 7 minutes for slightly more well-cooked meat.

Allow the breasts to rest while you season and lightly oil the salad with the extra virgin olive oil. Slice the breasts into 8 and lay the slices with the croquets over the salad. 

CategoryCuisine

Ingredients

 tub of prepared duck rillettes 4 large free range eggs 2 large uncooked duck breasts 250g mixed tomatoes 12 salted anchovy fillets a few sliced, cooked new potatoes 100g pitted olives 100g fine green beans (blanched) 1 tsp capers 1 tsp chopped piquillo pepper a bag of mixed salad leaves 2 sunblushed tomatoes 100g flour 1 egg (lightly beaten) 100g breadcrumbs extra virgin olive oil

Directions

1

Fill a piping bag with the duck rillettes and pipe sausages onto a tray. Place in the freezer to allow them to firm up for 1 hour.

Bring a pan of salted water to the boil and carefully place the eggs into the water. Boil for exactly 7 minutes, and plunge the eggs into iced water. Peel the eggs and leave to rest.

2

Heat a heavy frying pan and preheat the oven to 200C/400F/gas mark 6. 


With a sharp knife, score the skin of the duck breasts just enough to allow some fat to melt away during cooking (10-12 criss-crosses over the skin should do it). Place the breasts skin-side down into the dry but very hot pan, and press them down to form a good skin-to-pan seal. Season the meat side of the duck well and leave to cook for about 5 minutes; this will give a meltingly delicious skin and fat ratio.

 
3

Mix all the remaining salad ingredients in a large bowl (i.e. the tomatoes, anchovies, potatoes, olives, green beans, capers, pepper, salad leaves, etc) or, if you prefer, arrange them as you like in 4 bowls.

 
4

Remove the duck rillettes from the freezer and dip them in the flour, egg wash and then breadcrumbs. Place them carefully into the pan with the breasts and pop the whole thing into the oven for about 5 minutes for pink, or 7 minutes for slightly more well-cooked meat.

Allow the breasts to rest while you season and lightly oil the salad with the extra virgin olive oil. Slice the breasts into 8 and lay the slices with the croquets over the salad. 

Duck salad