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Shredded duck salad with maple vinaigrette
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By Martha Collison
500g pack slow cooked duck leg confit
2 tbsp No.1 Canadian Maple Syrup No.2 Amber
150g Pentland Brig Kale
2 tbsp olive oil
1 orange, juice of ½, the rest cut into segments, skin, pith and membrane removed
2 tsp apple cider vinegar
50g pomegranate seeds
4 radishes, sliced
1. Preheat the oven to 200ºC, gas mark 6, put the duck legs in a small roasting tray and roast for 25 minutes. Remove from the oven, carefully drain off the excess fat and brush all over with 1 tbsp maple syrup. Grill for 3-4 minutes, or until browned, crisp and piping hot throughout.
2. Wash the kale, then tear any thick stalks from it and discard. Tear the leaves into a large bowl. Drizzle with 1 tbsp olive oil, add a pinch of sea salt, then massage using your hands until the leaves are coated and a brighter green.
3. Squeeze the orange juice into a small jar, then add the cider vinegar and the remaining maple syrup and olive oil. Season and shake to combine.
4. Add the orange segments, pomegranate and radishes to the kale, then use 2 forks to shred the duck and place on top. Drizzle with dressing and serve immediately.
Martha’s tip You can make this salad using fresh duck legs (rather than prepared slow-cooked). Prick the skin all over, season well and roast at 160ºC, gas mark 3 for 1 hour 30 minutes until cooked through, golden and tender. Then brush with the syrup and grill until crisp.
Typical values per serving:
This recipe was first published in Tue Sep 07 16:52:57 BST 2021.