French Ploughman's Lunch
Here's a simple starter or lunch dish of goat cheese, red onion chutney, duck confit, smoked duck, ham and cornichons. Perfect for making ahead!
Ingredients
- 2 duck legs
- 60 g sliced smoked duck
- 100 g thin sliced cured ham
- 2 red onions sliced
- 1 tablespoon brown sugar
- 1 tablespoon vinegar red wine or cider
- 50 g butter
- 12 small cornichons
- 1 bag rocket
- 100 g goat cheese
- balsamic drizzle optional
- sprigs redcurrant optional
Instructions
- Place the duck in a roasting tin, prick all over, sprinkle with salt, cover with foil and roast at 150C300F for about 2 hours.
- Remove the foil, drain off any fat, re salt and place the duck under a preheated grill for a few minutes until the skin is crispy.
- Shred the duck meat with 2 forks.
- Make the chutney by melting the butter over a medium heat and then adding the sliced onions. After 5 minutes add the sugar and vinegar, stir until dissolved and then simmer for 20 minutes, stirring occasionally.
- Assemble the dish adding a pile of rocket to the centre, arrange the meats casually around and place the cheese and redcurrants on top. Decorate with cornichons or capers, a drizzle of balsamic glaze and a pot of chutney.
Notes
Disclaimer:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Nutrition
Calories: 349kcalCarbohydrates: 10gProtein: 27gFat: 23gSaturated Fat: 10gTrans Fat: 1gCholesterol: 108mgSodium: 1664mgPotassium: 295mgFiber: 2gSugar: 6gVitamin A: 1229IUVitamin C: 9mgCalcium: 137mgIron: 3mg
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