Ingredients

Ingredients For the duck jus (optional)

• organic rapeseed oil, for frying

• 1 duck carcass, chopped

• mirepoix (2 onions, 2 carrots, ½ head celery and 1 leek, finely chopped)

• splash red wine

• sprig fresh thyme

• 1 bay leaf

• cold water, to cover

• salt and freshly ground black pepper

For the salad

• 100g/4oz piece streaky bacon, skin removed

• cold water, to cover

• 75g/2¾oz solid duck fat

• 12 duck hearts, trimmed

• 16 duck livers, cleaned

• 24 fresh snails, poached in court bouillon and drained, or ready-prepared snails, thawed if frozen or rinsed and drained if canned

• best-quality sherry vinegar, for deglazing

• 4 tbsp duck jus (see above), or 4 tbsp rich chicken jus or gravy

• salt and freshly ground black pepper

• 150g/5½oz mixed fresh salad leaves, such as dandelion, onion cress, land cress, watercress, purslane, red amaranth and flatleaf parsley

• 3 crisp, tart eating apples, peeled and cut into 1cm/½in cubes

For the dressing

• 2 tbsp organic rapeseed oil

• 1 tsp cider vinegar

• salt and freshly ground black pepper

• hazelnut oil, to serve

Description

Recipe Uses Organic Rapeseed Oil, For Frying, 1 Duck Carcass, Chopped , Mirepoix (2 Onions, 2 Carrots, ½ Head Celery And 1 Leek, Finely Chopped),...

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