SALT DUCK WITH SPINACH, POTATOES & BACON

Salt duck with spinach, potatoes & bacon image

Cover your duck legs with sea salt and leave for 24 hours to infuse before rinsing and roasting for a crisp finish

Provided by Jeremy Lee

Time 1h20m

Number Of Ingredients 9

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Ingredients

6 duck legs
2 tbsp sea salt
2 tbsp sunflower oil
500g button onion
500g small waxy potato
175g smoked bacon lardon
4 or 5 sage leaves
200g spinach leaves
2 tbsp sherry vinegar

Steps:

One day ahead: Place the duck legs in a dish and sprinkle over the salt, rubbing it into the skin. Cover with cling film and chill.
On the day: Rinse the duck legs under cold water to remove the salt. Pat dry with a clean towel. Heat oven to 160C/140C fan/ gas 3. Heat the oil in a large frying pan. Place the duck, fat-side down, in the pan and cook gently for 15 mins until crisp and golden.
Flip the duck and pour off the fat into a small bowl - keep this for later. Cook for a further 15-20 mins, then transfer to a roasting dish. If your pan isn't big enough, cook the duck in batches. When all the duck is cooked, put in the oven for 40-50 mins while you finish the dish.
Put the onions in a pan with 1 tbsp of the reserved duck fat and gently cook for 20 mins until golden. Meanwhile, boil the potatoes for 15 mins in a pan of salted water, then drain, peel and leave to cool.
Tip 2 tbsp of the reserved fat into the duck pan and add the potatoes, bacon, onions and sage. Fry for 10 mins until golden, then add the spinach. Cook for 4 mins to wilt the spinach, then add the vinegar. Turn up the heat to bubble off any excess liquid, then spread this over a large serving plate. Arrange the duck on top and serve.

Nutrition Facts : Calories 471 calories, Fat 23 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 43 grams protein, Sodium 2.2 milligram of sodium