This light little recipe is ideal for late spring and summer, and provides both sweet and tart flavours with a herb overtone to create a variety of flavours. It serves well as a light lunch or dinner, and can be easily adapted to serve as a starter also. Once the duck legs are done, this takes no more than 10 minutes to compile. Less time doing and more time devouring.
You will need (per serving):
1 confit duck leg
1 handful watercress
100g rhubarb, trimmed, peeled and chopped into 1 cm pieces.
tsp fig balsam vinegar (ordinary balsamic vinegar will do)
2 tbsp extra virgin olive oil
a few sprigs of parsley, (chopped)
6-8 chives, retain 3 for decoration, chop the rest.
tsp butter
The doing bit:
Heat up a large frying pan (preferrably with a lid). Place the duck leg skin side down until almost crisp, add the butter and turn over the leg. Add the rhubarb and put the lid on the pan and lower to a gentle / medium heat for about 8 minutes)
In a large bowl combine watercress, and herbs. Mix the oil nd vinegar seperately and dress the leaves.
Place salad on plate, remove the duck and rhubarb from the pan. The rhubarb should have just begin to soften, if not leave in for a few minutes longer and allow the duck to rest on plate on top of the salad. Place the rhubarb around the salad and drizzle with any pan juices and remaining vinaigrette.
Garnish with chives, and devour.
