Recipe Details
Title Duck salad with blue cheese dressing
Author James Martin
Portions 2
Created 16th February 2015 09:37 am
Weight (Per Portion)

One portion of this dish weighs approximately 497.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Duck, leg, cooked400 Gram
Sugar, soft brown75 Gram
Pepper, cayenne, ground1 Pinch
Nuts, pecan100 Gram
Cheese, Gorgonzola75 Gram
Cheese, Danish blue50 Gram
Garlic1 Clove
Honey2 Tablespoon
Milk, buttermilk50 Millilitre
Creme fraiche60 Gram
Lemon, juice45 Millilitre
Sauce, Tabasco1 Teaspoon
Sauce, Worcestershire (Lea & Perrins)2 Teaspoon
Vinegar, red wine1 Tablespoon
Mayonnaise75 Gram
Lettuce, average, raw1 Bulb/Head
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 1,583
Protein 146.75%
Other Carbohydrate 1.30%
Sugar 62.96%
Fat Saturated 195.25%
Fat Unsaturated 131.25%
Fiber 9.90%
Sodium 39.33%
Salt 40.55%
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Recipe Method
1. Preheat the oven to 200C/400F/Gas Mark 6. 2. Put the duck legs onto a tray in the oven for 10 minutes to heat through. 3. Meanwhile, heat a frying pan until hot. Add the sugar and cayenne pepper. When the sugar stars to melt, add 50ml/2floz of water and swirl to combine. 4. Cook over a high heat until the sugar turns into a deep-coloured caramel, then add the pecan nuts and stir to coat. Tip out onto a roasting tray and place in the oven for five minutes while you make the dressing. 5. Put the roughly chopped gorgonzola and Danish blue (or St Agur blue cheese) into a bowl and whisk to break down the cheese slightly, then add the finely chopped garlic, honey, buttermilk and cr