Not too different from my previous duck with watercress , the duck is cooked rendering the fat first for it to be a bit healthier and the skin crispier. Then served with a handful of spinach, watercress and rocket salad.
We got the salad dressing from a Gordon Ramsey F-word episode about 4 years ago (he made it for the same but with monkfish) and have been using it ever since:
Finely chop and put into a bowl 1 shallot, 3/4 of a granny smith apple, 1 lemon (peel removed). Add 3tbs olive oil, 2 tbs white wine vinegar, about 1tbs chopped tarragon (fresh is always better so they say, but I often use dried).
That’s it really, this salad is really nice with some cooked (about 4mins in boiling water) asparagus mixed in with the leaves and sautéed potatoes.