cuisine.co.nz - food - twice roasted duck salad, farm greens & flat beans

Ingredients

1 large onion, sliced into 3 rounds

2 carrots, peeled, cut in half

1 celery stick, cut into 3

1 bulb garlic, cut in half

2 cups water or chicken stock

1.6kg duck

salt

freshly ground black pepper

3 (150g) small waxy potatoes, scrubbed, boiled, cut in half

a handful (200g) flat (Roman) beans, blanched in boiling water, cut into 2cm pieces

3 cups mixed greens, watercress, mizuna, rocket, tarragon, baby spinach or any other gorgeous baby greens you can find

3 tablespoons sherry vinegar

6 tablespoons extra virgin olive oil

Twice Roasted Duck Salad, Farm Greens & Flat Beans

01 / 03 / 02 Natalia Schamroth

Photography by Steve Brown

Method

Put the onion, carrots, celery and garlic in a roasting dish; add water or chicken stock. Pat the duck dry then season well inside and out with salt and pepper.Place the duck, breast side down, on top of the vegetables and put into the oven which has been preheated to 200�C. Baste the duck every 20 minutes. Turn it over after 1 hour and cook for a further 30 minutes or until tender. Cool the duck, set aside or refrigerate until ready to use. Strain the duck stock and reserve for another use. Keep the roasted garlic to toss through the salad and discard the other vegetables.Place the duck in a roasting dish and put into a 200�C oven. Roast for 20-30 minutes or until skin is crisp and golden. Remove from the oven. While the duck is still hot, but cool enough to handle, remove the meat and skin from the bone. In a large bowl, combine the roasted garlic, potatoes, beans, salad greens, duck meat and skin. Drizzle with sherry vinegar and olive oil and season well. Eat immediately. Serves 6.

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