Recipe Details
| Title | Duck salad with blue cheese dressing |
|
| Author | James Martin | |
| Portions | 2 | |
| Created | 16th February 2015 09:37 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 497.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Duck, leg, cooked | 400 Gram | |
| Sugar, soft brown | 75 Gram | |
| Pepper, cayenne, ground | 1 Pinch | |
| Nuts, pecan | 100 Gram |  |
| Cheese, Gorgonzola | 75 Gram |  |
| Cheese, Danish blue | 50 Gram | |
| Garlic | 1 Clove | |
| Honey | 2 Tablespoon | |
| Milk, buttermilk | 50 Millilitre | |
| Creme fraiche | 60 Gram | |
| Lemon, juice | 45 Millilitre | |
| Sauce, Tabasco | 1 Teaspoon | |
| Sauce, Worcestershire (Lea & Perrins) | 2 Teaspoon |   |
| Vinegar, red wine | 1 Tablespoon | |
| Mayonnaise | 75 Gram |  |
| Lettuce, average, raw | 1 Bulb/Head |
Special Dietary Requirements Suitability
| None! |
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