Warm Salad of Crisp Duck with Black Pudding and Apple

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.