Duck Caesar salad
Inspired by the queen of caesars, a lady who can’t get enough, Molly Baz. from seeing her abundat caesar stories, well, I want one. So here I am with my take.
With anchovies, I kinda think, the reason they’re in packets where we can’t see them, is because, well, they’re crap and the suppliers don’t want us to see before we buy. Get the good ones. They’re fresh, they’ve better flavour and are so delicious. While you’re at it. Invest in a decent dijon. It may not last if you’re a dijon lover like me, but we’re worth it.
I also thought, dhill and duck, should totally be a thing, so I made it one.
Where not to skimp: extra virgin olive oil, sourdough, lush leaves, anchovies.
Tear your bread, it’ll create crispy whispy bits of crunchy bread, that’ll be much better than straight cut.
For the salad:
2 confit duck legs
200g chunk sourdough
50g mixed leaves
25g parmesan, finely grated
Small handful dhill
Small handful chives, sliced
For the dressing:
4 anchovy fillets, very finely chopped
4 tbsp mayonnaise
2 tsp dijon
25g parmesan, finely grated
Juice 1 lemon
Arrange the duck legs on a roasting tray, tear the bread into chunks and arrange on the tray, place in a pretty hot oven, it should be 180. Halfway through, smear and toss the chunks of sourdough in the melty duck fat, yes, you betcha we do this. A little salt and pepper doesn’t hurt either.
While the duck is cooking prepare your dressing.
Whisk together the dressing ingredients along with half the dhill and chives.
2 confit duck leggs
mixed leaves
