Duck, often overlooked, but much-loved, is a staple in the Pipers Farm cookbook. Its buttery, savoury, moreish meat - and not to mention ease in which it's cooked - means that it's perfect for any type of supper you're looking for.
Here, shredded duck legs shares the stage with peppery watercress and tart sauerkraut combining into a wonderfully warm salad for your lunch or dinner.
We love to serve this tasty salad with a couple of chunks of warm Sherston Loaf and puddles of oozing butter.
Ingredients
2 cooked and shredded Duck Legs
1 handful of cooked Green Lentils
1 handful Naked Sauerkraut
Small bunch watercress
1 clove garlic, sliced
1 juiced lemon
2 tsp capers
2 sprigs thyme, picked
Method
Add a little lard or cooking oil to a heavy based frying pan on a medium-high heat. To the pan, add the shredded duck leg and with lentils with a little salt and pepper.
Fry for 5-10 minutes or till slightly crispy. At this point, the duck should be beginning to be gloriously crisp with a wonderfully heady scent. To the pan, add the capers, garlic and thyme and fry for a further 2 minutes.
To serve, combine the savoury duck and lentils with the biting sauerkraut, spicy watercress, and lashings of golden lemon juice.
