Duck Salad Lyonnaise

Name: Duck Salad Lyonnaise
Yield: Serves 6
Ingredients: 6 duck legs; 50 g fine capers or caper berries; 12 marinated silverskin anchovy fillets; 100 ml House Dressing; 50 g fine capers or caper berries; 6 Charlotte potatoes; 6 eggs; 2 heads frisée (curly endive); 1 small red onion; 3 Lyonnaise or Toulouse sausages; 2 heads frisée (curly endive); 6 plum vine tomatoes; 3 Lyonnaise or Toulouse sausages; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 250 ml duck fat; 200 g green beans; 50 g cornichons; ½ quantity Black Olive Tapenade

Preparation info

Serves
6

Difficulty
Easy

Appears in

How To Eat In

By Adam Byatt

Published 2010

About

This salad, similar to a Niçoise but with meat instead of fish, is a great way of giving a humble dish a touch of sophistication. More importantly, these are some of my favourite ingredients all on one plate, and that says one thing to me: lunch.

Ingredients

6 duck legs
250 ml duck fat
200 g green beans

Lunch
Gluten-free

Method

Preparation

Place the duck legs in a shallow pan and cover with the duck fat. Cook uncovered at a slow, gentle simmer for 2 hours, until the meat is soft and beginning to come away from the bones.

Plunge the beans into a pan of boiling salted water and cook for 3 minutes. Lift the beans out with a slotted spoon, refresh under cold running water and place in a bowl.

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