4 ea Confit Duck Legs
1 ea Mango
1 ea Pomegranate
100 ml Raspberry Puree
2 tsp Honey
10 ml Lemon Juice
100 g Dried Onion Crisps
100 ml Balsamic Reduction
200 g Micro Cress
100 ml Olive Oil



Begin by preparing your duck legs. While it is possible to make your own confit it is so much easier and just as good to buy the legs already cooked. Firstly remove the skin trying to keep it as whole as possible. Lay the skin on a tray and bake in a moderate oven for about 10 minutes or until it turns golden and crisp, as it dries it will Crispin more. Set the skin aside until you’re ready to serve. Now, flake the meat off the bone and place on a tray ready to heat in the oven just before you make the salad.

To make the dressing, mix the raspberry puree, vinegar and honey in a bowl, you can add a little more lemon juice if you like it to be a little sharper.

To assemble the salad, place the leaves in a bowl. Use a vegetable peeler to shave the mango into the salad. Cut the pomegranate in half and remove the seeds then place them into the bowl as well. Now heat the duck just until it is warm. Once ready add this to the bowl and add just half of the dressing, toss this all together before placing neatly into for serving bowls. Finish each salad by topping with a little of the crisp dried onions and the crisp duck skin on top. Finally add a little of the dressing around the bowl along with a couple of drops of balsamic reduction.