Duck & Tenderstem® broccoli, blue cheese & pecans
Created by Janet Cutler
I'm a train conductor and when I'm not travelling around on choo choo trains I like to rustle up tasty dishes. I don't have a particular cooking style other than I'm a trytarian - will try anything once!
- Created by Janet Cutler
- 15 mins preparation
- 90 mins cooking
- Serves 2
A nice summer dish of hot roast duck tossed together with Tenderstem® broccoli and kale, doused in a creamy blue cheese dressing and topped off with sweet caramelised pecan nuts.
- 2 duck legs
- Salt & pepper
- 100g pecan nuts
- 75g light brown sugar
- Pinch cayenne pepper
- 100g Tenderstem® broccoli
- 100g kale, shredded
- Blue cheese dressing
- 125g Gorgonzola
- 100g creme fraiche
- 100g mayonnaise
- 2 tbsp honey
- 1 clove garlic, crushed
- Juice of 1 lemon
- 1 tsp Worcestershire sauce
- 1 tbsp red wine vinegar
Pre-heat oven to 180c, fan 160c, gas mark 4.
Pat the duck legs with kitchen towel to remove excess moisture, prick the skin and season with salt & pepper. Place on a wire rack over a baking tray and cook in the middle of the oven for 90 minutes.
Heat a frying pan until hot and add the sugar and cayenne pepper. When the sugar starts melting add 50ml of water. Stir and continue cooking to a deep caramel then add the pecans and coat with the caramel. Place onto a baking paper lined tray add a pinch of salt and bake in the oven for 5 minutes. Set aside when cooked.
Cook the Tenderstem® broccoli for 2 minutes in boiling water. Rinse in cold water, drain and set aside.
Cook the shredded kale in boiling water for 1 minute. Rinse in cold water, drain and set aside.
For the blue cheese dressing, place all the ingredients into a food processor to combine. Season with salt and pepper.
Remove the duck from the oven and allow to rest for 10 minutes before shredding the meat from the bone.
In a large bowl combine the Tenderstem® broccoli, kale, duck and blue cheese dressing. Place on serving plates and sprinkle over the pecan nuts.