Ingredients

  • Confit duck ingredients
  • 4 duck leg
  • 1 lt duck fat
  • 1 rind orange
  • 2 oz honey
  • spring thyme & rosemary
  • 2 bay leaf
  • 2 star anise
  • 2 cloves garlic
  • 2 floz soy sauce
  • salt & pepper
  • Salad ingredients
  • 3 heads baby gem
  • 2 oz shredded mange tout
  • 0.5 cucumber, deseeded and sliced
  • 10 radishes sliced
  • 15 cornichons sliced
  • guinness mustard dressing
  • 250ml olive oil
  • juice of 2 lemons
  • 2 tblsp guinness grain mustard
  • 1 tsp chopped thyme
  • 1 tsp honey

Method

  • Place all ingredients for duck in a large pot and slow cook on a low heat for 2 ½ hours or until tender, remove and set aside.
  • When cooled a little, crumble the duck from the bone and skin.
  • Wash the baby gem lettuce and drain and place in a bowl.
  • Combine all the ingredients for the mustard dressing in a bowl and whisk together
  • Add all other salad ingredients and confit duck, drizzle the Guinness mustard dressing and toss. Serve in a large bowl

Notes

This recipe were devised by the Guinness Storehouse executive chef, Justin O'Connor Enjoy Guinness responsibly, visit Drinkaware.ie