Duck & Tenderstem® broccoli, blue cheese & pecans

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Recipe

Created by Janet Cutler

Portrait

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.

Ingredients
  • 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
Method
  1. Pre-heat oven to 180c, fan 160c, gas mark 4.

  2. 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.

  3. 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.

  4. Cook the Tenderstem® broccoli for 2 minutes in boiling water. Rinse in cold water, drain and set aside.

  5. Cook the shredded kale in boiling water for 1 minute. Rinse in cold water, drain and set aside.

  6. For the blue cheese dressing, place all the ingredients into a food processor to combine. Season with salt and pepper.

  7. Remove the duck from the oven and allow to rest for 10 minutes before shredding the meat from the bone.

  8. In a large bowl combine the Tenderstem® broccoli, kale, duck and blue cheese dressing. Place on serving plates and sprinkle over the pecan nuts.

  9. Enjoy!