A tasty salad that is perfect for a summer lunch
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
