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Neil Perry

Salad of Slow Cooked Duck, Organic Pumpkin and Watercress


Ingredients

  • 6 Confit duck legs (*See my slow cooked duck recipe)
  • Red Wine Vinaigrette (*See my Recipe)
  • 7 Organic Baby pumpkins
  • 1 head Garlic Peeled and seperated
  • Sea Salt & freshly ground black pepper
  • 1 medium raddicchio Outer leaves discarded
  • ½ Spanish Onion thinly sliced
  • ½ cup Picked basil leaf
  • ¼ cup Green spring onion
  • ¼ cup Green Onion
  • 100 g watercress washed and picked
  • Olive
  • 100 g ruby chard or baby silverbeet
  • ¼ cup Toasted pumpkin seed

Method

  1. Have pre-prepared or prepare Confit duck legs and red vinaigrette.
  2. Preheat oven to 200C.
  3. Cut pumpkin into quarters. Remove seeds but leave skin on.
  4. Place on a baking tray, lined with silicon paper.
  5. Scatter over garlic cloves, season with salt and pepper
  6. Roast pumpkin and garlic until pumpkin is soft.
  7. In a bowl, combine radicchio, onion, basil, green onion and watercress.
  8. Drizzle over enough red wine vinaigrette to moisten.
  9. Heat duck legs under grill to warm through and achieve good colour on the skin.
  10. Using gloves or tongs, remove duck meat from bone and place in salad.
  11. Reheat pumpkin and garlic.
  12. Meanwhile, heat a heavy-based fry pan over medium heat.
  13. Add a little olive oil, chard, salt and pepper. Cook briefly until chard is wilted and soft.
  14. To serve, divide chard between plates. Add warm pumpkin and garlic to salad mixture, then mound the salad on top of the chard and sprinkle with pepita.
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Notes & Tips

*For the confit of duck legs recipe, CLICK HERE
For the red wine vinaigrette recipe, CLICK HERE

Recipe Rating

4

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