Duck niçoise salad with a blackberry dressing

Method

1. 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.
2. 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.
3. 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.
4. 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.