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Have pre-prepared or prepare Confit duck legs and red vinaigrette.
Preheat oven to 200C.
Cut pumpkin into quarters. Remove seeds but leave skin on.
Place on a baking tray, lined with silicon paper.
Scatter over garlic cloves, season with salt and pepper
Roast pumpkin and garlic until pumpkin is soft.
In a bowl, combine radicchio, onion, basil, green onion and watercress.
Drizzle over enough red wine vinaigrette to moisten.
Heat duck legs under grill to warm through and achieve good colour on the skin.
Using gloves or tongs, remove duck meat from bone and place in salad.
Reheat pumpkin and garlic.
Meanwhile, heat a heavy-based fry pan over medium heat.
Add a little olive oil, chard, salt and pepper. Cook briefly until chard is wilted and soft.
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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