Duck Salad With Blue Cheese Dressing
This mouthwatering recipe combines tender confit duck with a flavorful mix of pecans, gorgonzola, and St Agur blue cheese. Tossed in a creamy, tangy dressing, every bite is a delightful blend of savory and sweet notes. Perfect for a special dinner or a casual gathering, this dish is sure to impress your guests with its rich flavors and elegant presentation.
— Constant Cookbook
Ingredients
- 2 confit duck
- 75g/3oz soft light brown sugar
- 1 pinch cayenne pepper
- 100g/3½ oz pecan
- 75g/2½oz gorgonzola
- 50g/1¾oz St Agur blue cheese, roughly chopped
- 1 garlic
- 2 tbsp honey
- 50ml/2fl oz buttermilk
- 60g/2¼oz crème fraîche
- 1 lemon
- dash Tabasco
- 2 dashes worcestershire sauce
- 1 tbsp red wine vinegar
- 75g/2½oz mayonnaise
- 1 head Romaine lettuce
Instructions
- Preheat the oven to 200C/400F/Gas 6.
- Put the duck legs onto a tray in the oven for 10 minutes to heat through.
- Meanwhile, heat a frying pan until hot, add the sugar and cayenne pepper. When the sugar stars to melt, add 50ml/2floz of water and swirl to combine.
- Cook over a high heat until the sugar turns into a deep-coloured caramel, then add the pecan nuts and salt and stir to coat. Tip out onto a roasting tray and place in the oven for five minutes while you make the dressing.
- Put the gorgonzola and St Agur into a bowl and whisk to break down the cheese slightly, then add the garlic, honey, buttermilk and crème fraîche and whisk well.
- Add the lemon juice, Tabasco, Worcestershire sauce, vinegar and mayonnaise and whisk well until combined, then season with salt and black pepper.
- Remove the duck and pecans from the oven and allow to cool enough to handle, then shred the duck from the bone.
- Toss the lettuce with some of the dressing, just enough to coat the leaves, then add the shredded duck and pecans and toss together.
- Pile into a large bowl and serve straight away.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 2
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