Roasted Duck Leg with Wilted Chard and Black Berries
Perfect for Christmas!
Ingredients
- 4 Luv-a-Duck fresh duck legs
- 1 onion, sliced thinly
- 2 garlic cloves, crushed
- 1lt chicken stock
- 1 tbsp sherry vinegar
- 1 tsp Dijon mustard
- 2 tbsp extra virgin olive oil
- 500g mesculin salad
- 1 punnet cherry tomatoes, cut in half
- 1 bunch chard
- 50g unsalted butter
- 1 punnet of black berries
- Salt and pepper
Products used
Method
- Pre heat the oven to 190 degrees
- Place duck legs onto a roasting tray lined with baking paper and place into the oven for 50-60 minutes until legs are golden and skin is crispy.
- Meanwhile prepare the sauce by sautéing the onion and garlic in a little olive oil until soft. Add the stock and bring to the boil, reduce to a simmer for 10-12 minutes until stock has thickened.
- To make the salad dressing, combine in a bowl, sherry vinegar, dijon, olive oil, salt and pepper and whisk until emulsified and thick. Pour dressing over mescaline and serve with cherry tomatoes.
- Prepare the chard by removing all the leaves from the steams. Place a large fry pan onto the stove with olive oil, once heated add the chard and ¼ cup water to create steam to wilt the chard, stir continuously until all wilted. Season with 20g butter, salt and pepper. Strain off excess water.
- Once the sauce is thick and reduced, stir in 30 g cold butter. Season with salt and pepper.
- Place chard on to the plate topped with the duck leg and black berries. Pour over the jus and serve with the mescaline salad.