- Serves: 2
- Cook Time: 15 minutes
- Prep Time: 20 minutes
- Effort: easy
For the salad
- 1/2 star anise, crushed
- 1/2 clove garlic, finely chopped
- 1 tsp Dijon mustard
- 3 tbsp olive oil, plus extra for frying
- 1 tbsp red wine vinegar
- 50 g walnuts
- 1 smoked cooked duck breast
- 1 confit duck, leg
- 4 confit duck, gizzards, sliced
- 1 tbsp butter
- 100 g watercress
- 2 cooked beetroot, diced
For the eggs
- 2 duck eggs
- 100 ml white wine vinegar
1. For the salad: mix the crushed star anise, garlic and Dijon mustard together in a bowl with the olive oil and vinegar. Season to taste with salt and freshly ground black pepper.
2. Toast the walnuts in a dry frying pan for 1-2 minutes, or until golden-brown. Set aside.
3. Remove the skin from the duck breast and add to a dry hot pan. Cook for 2-3 minutes on both sides, or until crisp and golden-brown. Slice into slivers and set aside. Slice the smoked duck breast thinly. Flake the meat from the confit duck leg.
4. Melt the butter in a frying pan until foaming, then add the sliced gizzards and fry for 1-2 minutes with the flaked leg meat until warmed through. Add the walnuts, then set aside.
5. For the poached eggs: bring a large deep pan of salted water to the boil. Give the water a stir and add one egg into the centre of the whirlpool. Gently poach for 2-3 minutes, or until the whites are set and the yolks are still runny. Remove and drain on kitchen paper. Repeat with the other egg.
6. To serve, toss the watercress and beetroot together in a bowl and drizzle with some of the star anise dressing. Divide the salad between two serving plates. Scatter over the toasted walnuts followed by the sliced duck breast. Garnish each salad with the duck gizzards and leg meat, sliced crispy breast skin and a poached egg. Drizzle over more of the dressing.
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