Duck salad Lyonnaise
by Adam Byatt
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Ingredients
Fresh Meat
6 duck legs
250ml of duck fat
3 Lyonnaise sausages
Fruit & Vegetables
200g of green beans
6 vine plum tomatoes
1 small red onion
6 Charlotte potatoes
1 shallot, peeled and finely sliced
1/2 garlic clove, peeled and finely sliced
1/2 unwaxed lemon, zest and juice
Salad & Fresh Herbs
2 frisée lettuces
1/8 bunch of basil
Store Cupboard
6 eggs
50g of capers
12 silver skin anchovy fillets, marinated
sea salt
black pepper, freshly ground
30g of Dijon mustard
200g of black Kalamata olive, pitted
Speciality Ingredients
50g of cornichons
Oils & Vinegars
175ml of olive oil, good
125ml of vegetable oil
60ml of hazelnut oil
30ml of white wine vinegar
30ml of red wine vinegar