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Salad of duck livers and hearts, snails and bacon with a dandelion and apple salad
Serves 4
Preparation time
30 mins to 1 hour
Cooking time
over 2 hours
Ingredients
For the duck jus (optional)organic rapeseed oil, for frying1 duck carcass, chopped mirepoix (2 onions, 2 carrots, ½ head celery and 1 leek, finely chopped)splash red winesprig fresh thyme 1 bay leafcold water, to coversalt and freshly ground black pepperFor the salad100g/4oz piece streaky bacon, skin removedcold water, to cover 75g/2¾oz solid duck fat 12 duck hearts, trimmed 16 duck livers, cleaned24 fresh snails, poached in court bouillon and drained, or ready-prepared snails, thawed if frozen or rinsed and drained if cannedbest-quality sherry vinegar, for deglazing4 tbsp duck jus (see above), or 4 tbsp rich chicken jus or gravy salt and freshly ground black pepper150g/5½oz mixed fresh salad leaves, such as dandelion, onion cress, land cress, watercress, purslane, red amaranth and flatleaf parsley 3 crisp, tart eating apples, peeled and cut into 1cm/½in cubesFor the dressing2 tbsp organic rapeseed oil 1 tsp cider vinegarsalt and freshly ground black pepperhazelnut oil, to serve
Method
1. If making the duck jus, heat the oil in a large pan over a high heat and cook the duck carcass and mirepoix of vegetables until lightly browned. Add a good splash of red wine and stir to deglaze the pan. Add the thyme and bay leaf and cover the carcass with cold water. Bring to the boil, then reduce the heat and simmer gently for 1½ hours.2. Strain the stock into a clean pan and boil to reduce to a gravy-like consistency. Season, to taste, with salt and freshly ground black pepper, taking care not to over-salt as the jus will be reduced further when it is used for deglazing later. Set aside.3. For the salad, place the piece of bacon into a pan, cover with cold water and bring to the boil. Take off the heat and leave to stand for about five minutes, or until you see the bacon puff up a little, then drain. Cut into strips about 2cm/1in long and 1cm/½in wide and thick. 4. Heat a large, heavy-bottomed frying pan until hot. Add the duck fat, duck hearts and bacon pieces and sauté over a high heat for 2-3 minutes. Add the livers and sauté for about 30 seconds on each side, until well caramelised. Add the snails and a splash of vinegar and the four tablespoons of duck jus (or chicken jus or gravy; any that you don' t use can be frozen) and stir to deglaze the pan. Cook for a further minute until reduced to a light sauce. Season, to taste, with salt and freshly ground black pepper.5. For the vinaigrette dressing, place the rapeseed oil and cider vinegar into a bowl, season, to taste, with salt and freshly ground black pepper and mix well. Place the salad leaves and apple cubes into a bowl and dress with the vinaigrette.6. To serve, pile the salad in a small heap in the centre of each of four serving plates, then arrange the livers, hearts, bacon and snails on top. Spoon over any sauce left in the pan and drizzle with hazelnut oil.
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