Air Fryer Duck, Strawberry and Goat’s Cheese Salad
The sweetness of the berries cuts perfectly through the richness of the duck, making for a fantastic summer salad. The quantity of strawberries in the dressing seems like a lot, but the grains will soak it all up.
Preheat air fryer to 180°C. Cook the raw duck legs in the air fryer basket for 20-25min, until golden and cooked through. Transfer to a board and shred the meat from the bones using 2 forks. Return the meat to the air fryer and cook for 5-10min, until crispy. Complete recipe to serve.
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Yields:
4
Prep Time:
20 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 30 mins
Cal/Serv:
822
Ingredients
4
duck legs (about 200g each)
200g
strawberries, hulled and quartered
250g
pouch cooked mixed grains, we used Merchant Gourmet
200g
watercress
100g
goat's cheese
2Tbsp.
pumpkin seeds, toasted
Small handful mint, leaves picked
For the dressing
400g
strawberries, hulled
2Tbsp.
runny honey
21/2Tbsp.
white wine vinegar
3Tbsp.
extra virgin olive oil
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4. For the salad, pat the duck skin
dry with kitchen paper. Season and put
into a large frying pan, skin-side down.
Cook over medium-high heat for 15min, turning occasionally, until
browned all over.
Step 2Transfer the legs to a roasting tin
just large enough to fi t them (leaving
any fat behind in the pan to dispose of
safely). Cook in the oven for 1hr, until
golden and cooked through.
Step 3Meanwhile, make the dressing. In
a high-speed blender or the small bowl
of a food processor, whizz all the
ingredients with some salt and ótsp
freshly ground black pepper until
smooth. Chill until needed.
Step 4Transfer the duck legs to a board and
shred the meat from the bones using
2 forks (see GH TIP). In a large serving
bowl, mix the quartered strawberries,
the grains, watercress, shredded duck
and dressing. Check seasoning.
Sprinkle over the goat’s cheese,
pumpkin seeds and mint leaves. Serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
