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Warm Salad of Crisp Duck with Black Pudding and Apple

Philippa Vine 01 November 2008
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Serves 4




  • 2 fresh duck legs


  • 4 slices of good-quality black pudding


  • A selection of mixed salad leaves


  • 2 Cox’s apples


  • Salt

For the dressing:




  • ½ teaspoon honey


  • 1 teaspoon Dijon mustard


  • 1 tablespoon sherry vinegar


  • 150ml oil

Preheat the oven to 200C, (400F, Gas mark 6).


Make the dressing by combining the honey, mustard and vinegar and then incorporating the oil in a thin stream. Thin with water if it is a little thick.


Next rub the duck legs with a little salt and roast them in the oven for about 45 minutes. Allow to cool. Peel, quarter and core the apples and cut them into small dice.


Coat them in a little dressing. Make a bed of mixed leaves on each plate. Cut the slices of black pudding into quarters and fry in a little oil until cooked, then set aside.


Cut the duck meat away from the bone and into bite-sized pieces. Season and fry them slowly until crisp and brown.


To serve, arrange the apple onto the salad together with the hot duck, black pudding and, finally, a little dressing.

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