Confit duck legs served with bacon and salsify, pear compote and awalnut and watercress salad.
Preheat the oven to 180'C.
Cut the duck legs in half and place in a tray. Bake them in the oven until golden brown.
Peel and dice the banana shallot. Pick the leaves from parsley and slice them thinly.
Wash and peel the salsify. Cut into batons. Cook in salted boiling water for about 7 minutes or until tender. Drain and allow to cool.
Heat a frying pan until hot and add the oil. Fry the salsify until they are golden brown. Reduce the heat and add the diced shallots and bacon and cook until crispy.
Remove from the heat and stir in the parsley.
Peel and dice the pears. Juice the lemon.
Place all of the ingredients in a pot and cook in slow heat until the pears are soft and begin to break down.
Pre-heat the oven to 180'c
Toast the walnuts for 10 minutes. Break them into small pieces.
Wash and remove the stalks from the watercress.
Whisk the dijon mustard, white wine vinegar and salt together. Add the walnut oil slowly while
whisking until the vinaigrette is thick. Dress the leaves with the vinagrette.
Spoon some warm pear compote into the centre of a plate and place the duck on top. Place some watercress salad on the side and top with some salsify batons. Drizzle the salad dressing around.
«When cooking the salsify be careful not to overcook it. Cook for 5 minutes and test it with a knife. »