A Duck Salad Recipe from Bel & The Dragon

The folks over at Bel & The Dragon have put together this delicious duck salad. Perfect for al fresco dining during the warmer summer months. Check out the recipe below:

Ingredients

• 4 x Duck Legs
• Handful Rock Salt
• 1 x Orange (chopped into quarters, skin on)
• 1/2 tbsp Fennel Seeds
• 1/2 tbsp Coriander Seeds
• 1 x Cinnamon Stick
• 2 x Star Anise
• 1 x Bay Leaf
• 5 Sprigs of Thyme
• 1 tbsp Peppercorns
• 100ml Sesame Oil
• 100ml Olive Oil
• 50ml Balsamic Vinegar
• 50ml Soy Sauce
• 50g Honey
• 25ml Sherry Vinegar
• Salt & Pepper (to taste)
• 1 x Pomegranate (peeled & seeds separated)
• 200g Radishes (sliced)
• 140g Bean Sprouts
• 140g Mix Leaf Salad
• Handful of Toasted Sesame Seeds

Method

1. The daybefore you want to make the dish, scatter half the salt, half the orange andhalf of the herbs & spices overthebase of a small shallow dish. Lay the duck legs,skin-side up, on top, then scatter over the remainingsalt, orange, herbs & spices.Cover the duck and refrigerate overnight.
2. Brush thesalt off the duck legs and place them skin-side down in a clean dish. Cover with duck fat & the reserved aromatics then cover tightly with foil.
3. Place in a low oven (100C) for 2 hours. By this time the duck legs shouldbe submerged in their own fat and the meat should feel incredibly tender. Leave to cool before gently removing the meat from the bone and setting aside.
4. To prepare the sesame dressing, combine the sesame oil, balsamic vinegar, soy sauce, honey & sherry vinegar in a bowl and mix well. Season to taste.

Why not enter our latest competition with Bel & The Dragon for your chance to win dinner and an overnight stayfor two at Bel & The Dragon at The Swan in Kingsclere. Enter HERE. For info on Bel & The Dragon visit there website HERE.