Warm Salad of Shredded Duck with Sweet and Sour Beetroots

1. Rub the duck legs with the garlic, thyme and a little salt.

2. Slow roast the duck in an oven set at 150°C/300°F for 1½ hours skin side down, until meat is tender and falls away from the bone.  Remove and allow to cool.

3. Place the grated beetroot, red wine vinegar, Fruisana and water in a saucepan and bring to the simmer.  Cook gently until almost all the liquid has evaporated.  Allow to cool.

4. Cut the bread into 1” cubes and fry in the olive oil until crispy and golden brown.

5. Using a fork, shred the meat from the duck legs and place into a bowl.  Add the beetroot relish and the salad.  Using two spoons gently toss the salad together.  Add the croutons and a little seasoning.

6. Divide the salad between four plates and serve.

Serves 4

2 large duck legs
1 clove garlic (crushed)
1 sprig fresh thyme
2 raw beetroots (grated)
50 mls red wine vinegar
1 tbsp Fruisana Fruit Sugar
50mls water
2 slices white bread
50mls olive oil
1 x 100g bag mixed lettuce leaves