Crispy aromatic duck leg on herb salad with a raspberry and coriander dressing

by Keith Floyd,
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Serves 2

  • 2 duck legs
  • 1 onion
  • 2 cloves of garlic
  • 10g fresh chopped thyme
  • 40g fresh chopped coriander
  • 10g fresh chopped parsley
  • 20g spring onions
  • 50g fresh raspberries
  • 100ml olive oil
  • 10g paprika
  • 50g butter
  • 20ml red wine vinegar
  • 3 bay leaves
  • 50g crisp green lettuce

First, roughly chop half the onion and garlic and place in a deep oven tray with half the chopped herbs.

Then add the duck legs and bay leaves, pour half of the olive oil on top of the duck and cover the tray with tin foil, place in a pre heated oven (180C) for 1 hour or until tender. When tender, allow to cool for 2 hours in a refrigerator.

While chilling, make the dressing by blending the raspberries vinegar and coriander. When blended, pass the dressing through a fine sieve and chill.

For the salad wash and roughly chop the lettuce and spring onions and sprinkle the parsley and thyme on top place on two plates.

To heat the duck, place the remaining oil, butter, onions and paprika into a deep frying pan and heat gently for 5 mins then turn the heat to full for a further 4 mins or until the skin of the duck is crispy.

Drain the duck leg on some kitchen paper then place on the salad and pour the dressing over the duck and salad.

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