Duck niçoise salad with a blackberry dressing
- September 2023
- Serves 2
- Hands-on time 25 min, plus oven time 90 min
We love this late summer version of the iconic niçoise salad, switching tuna for melt-in-the-mouth duck legs and adding a sweet and zingy quick-pickled blackberry dressing.
Next time: Try our ultimate niçoise with roasted new potatoes.
- 43g (12g saturated)
- 22g (10g sugars)
- 2 duck legs
- 2 sage sprigs
- 30g blackberries
- 20ml red wine vinegar
- 10g sugar
- 150g new potatoes, halved
- 60g green beans, halved
- 2 medium free-range eggs
- ½ cos lettuce
- 40g cherry tomatoes
- 30g mixed olives
- Heat the oven to 180°C fan/gas 6. Pat the duck legs dry with kitchen paper. Prick all over using a toothpick or small knife, then season with salt and pepper – this should ensure the skin crisps up nicely. Put the sage in a small oven dish and sit the duck legs on top, skin-side up. Cook for 1½ hours, basting occasionally with the sage-infused rendered fat to help the duck skin turn golden and the meat juicy. The duck can be served at room temperature so it can be cooked in advance if needed, but don’t discard the duck fat – gently melt it when you’re ready to use it in the dressing.
- Slice the blackberries and put in a bowl with the vinegar and sugar, stirring to dissolve the sugar. Set aside to quick-pickle while you prepare the salad. Cook the new potatoes in salted boiling water for 15-20 minutes until tender, then drain and use the same water to cook the green beans for 3 minutes. Boil the eggs for 7 minutes, then run under cold water to chill before peeling them.
- Once the duck’s ready, strain the blackberries from the pickle liquor and set aside. Carefully pour the fat from the roasting tray into the pickle liquor to create a delicious dressing and season with salt and pepper. Use a knife and fork to shred the duck meat, discarding the bones.
- Roughly chop the cos lettuce and halve the cherry tomatoes, then put both in a large bowl with the potatoes, beans, olives and shredded duck. Pour over most of the dressing and toss to coat, then divide between bowls. Top with the quartered eggs and pickled blackberries, then finish with the remaining dressing.
This salad is lovely served warm, but equally works as a cold salad – just make sure you run the beans under cold water after cooking to stop them losing colour.
By making the dressing with the rendered fat from the duck legs, you don’t have to reach for a bottle of oil or find a way to discard the fat. It is, of course, absolutely delicious to boot.
For a quicker salad, you can use shop-bought confit duck legs
Rate & review
Or, how about...?
September seasonal recipes
Confit duck leg with shoestring fries and plum ketchup
Meltingly tender duck and a tangle of crisp potatoes (fried...
Subscribe to our magazine
Food lovers, treat yourself this Christmas... Enjoy 12 months of magazines for £29.99 – just £2.50 an issue.Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter