wild duck, chicory and artichoke salad

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Wild duck, chicory and artichoke salad

This warm duck and chicory salad recipe has a lot of varying textures and temperatures at play. It makes a great cold weather starter.

200ml low-sodium soy sauce

4 tbsp runny honey

6 star anise

1 tsp finely chopped fresh ginger

1 onion, sliced

2 carrots, sliced

1 garlic bulb, split in half crossways

2 mallard, cleaned and gutted (rinse the stomach cavities well)

500g jerusalem artichokes, scrubbed, or peeled if very dirty

Several stalks of fresh thyme

2 tsp rapeseed oil, plus extra for drizzling

200g bacon lardons

100g walnut pieces (or use hazelnuts or pecans)

2 heads chicory, the base of the stem cut off and leaves separated

Ingredients

Techniques