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Warm duck salad with Merlot dressing
- 2 duck legs
- 2 potatoes , skin on
- 85g podded broad beans
- 1 red chicory , separated into leaves
- good handful watercress
- 2 ready-cooked beetroot
- 8 tbsp red wine such as Merlot (drink the rest with the meal)
- 1 shallot , thinly sliced
- 1 tbsp redcurrant jelly
- 1 tsp liquid chicken stock (I used Knorr Touch of taste)
- 1 tbsp olive oil
Directions:View on BBC Good Food
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