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Duck and celery salad

Matthew Fort from Market Kitchen
A small salad that's big on flavour, this starter from Matthew Fort combines shredded duck legs, crunchy vegetables and a zesty orange dressing

Duck and celery salad

Method

1. Pre-heat the oven to 150C/Gas 2.

2. Place the duck legs in a roasting pan skin-side up on top of the herbs. Pour a little water into the pan, just to cover the herbs, but not the legs. Transfer to the oven and leave them there for at least 6 hours, until the meat is falling off the bone.

3. Remove the legs from the oven, take off the skin and discard the herbs. Pull the meat off the bones, shred roughly and season with salt and pepper.

4. Drain off as much fat as you can from the cooking juices, then boil down the remaining juices until you have about 12 tbsp left. Reserve and leave to cool.

5. Finely chop the celery leaves and with a very potato pealer, slice the celery stalks and carrots into thin ribbons. If not serving straightaway, place these into ice-cold water. Drain and dry before use.

6. For the dressing: whisk all the ingredients together with the reserved duck juices to form an emulsion. Season with salt and pepper.

7. Place the celery and carrot ribbons in a heap in the middle of each plate. Scatter the duck shreds on top and pour over a little of the dressing. Garnish with the chopped celery leaves and serve.