Chef Jeremy Strode of Bistrode CBD shares his recipe for a scrumptious duck salad. Three parts of the duck, and three treatments of it, lend a delicious contrast in flavours and textures. The inclusion of gizzards is particularly interesting, adding a lovely layer of piquancy.
Warm Duck Salad
Ingredients:
4 duck legs, trimmed
12 duck gizzards
½ cup rock salt
1kg duck fat, melted
2 bay leaves
3 sprigs thyme
1tbsp black peppercorns
2 slices smoked back bacon cut into 5mm strips
1 smoked duck breast, thinly sliced
20ml sherry vinegar
1 small head radicchio, trimmed and washed
1 head witlof, trimmed and washed
½ head red oak lettuce, trimmed and washed
1 small head curly endive, trimmed and washed
Sea salt
Freshly ground white pepperMethod:
Three days before serving, evenly sprinkle duck legs and gizzards with salt and place in the fridge overnight.
Preheat oven to 140C.
Wash salt from duck and pat dry. Place in a heavy-based saucepan and add duck fat, bay leaves, thyme and peppercorns.
Slowly bring to a simmer and then cover with baking paper and a lid and bake in the oven for about two hours or until duck legs are tender and starting to fall away from the bone when pressed.
Remove from fat with a slotted spoon and place legs in one container and the gizzards in another; strain duck fat and pour over legs and gizzards. Allow to cool and refrigerate overnight.
Preheat oven to 180C.
Remove duck legs and gizzards from fat. Slice gizzards into three slices each.
Heat a large non-stick frying pan over a medium heat. Add duck legs, skin side down and fry for one minute.
Place in oven to continue cooking for seven minutes or until warmed through and skin is crispy; remove from oven and place legs on a cooling rack; stand in a warm place.
Add bacon and gizzards to hot pan and fry over a medium heat until bacon had coloured; season with a little salt and pepper; remove from heat and add smoked breast and vinegar.
Place salad leaves in a large bowl; toss with gizzards, breast and vinegar.
Divide into four bowls and serve duck legs on top of salad.
Bistrode CBD
52 King Street, Sydney NSW Australia
+61 2 9240 3000
Bistrode CBD hosted our group as the second restaurant of the day, in the Cloudy Bay Pinot and Duck Trail.
You might remember; duck is up there as one of my all-time favourite foods. You want more duck?
The recipes from the other restaurants of this year’s Cloudy Bay Duck Trail – Toko and Golden Century – are also published here on Inside Cuisine. Or check out my recipes: 5 ways with everyday DUCK
