Honey and Thyme Warm Confit of Silver Hill Duck Salad

Serves 4

For the dressing

2 tsp wholegrain mustard

3 tbsp apple cider vinegar

1 tbsp honey

1 tsp chopped thyme

100ml extra virgin olive oil

Salt and freshly ground pepper

3 Silver Hill Slow Cooked Confit of Duck

120g mixed salad leaves

A bunch of soft herbs like fennel sprigs and parsley

1 fennel bulb, thinly sliced

2 large red apples, cored, skin left on, halved and thinly sliced

15 red grapes, halved

3 tbsp dried cranberries

4 tbsp chopped dried apricots

3 tbsp roughly chopped walnuts)

2 tbsp pumpkin seeds

To make the dressing, place the mustard, vinegar, honey and thyme into a bowl and whisk while you steadily pour in the oil until emulsified.  Season with salt and freshly ground pepper.  Set aside.

The duck is served warm with this salad, so ensure that you have all your ingredients ready.

To prepare the Silver Hill Confit Duck, preheat the oven to 200°C/ fan 180°C/ gas 6.

Place on a tray with a trivet of carrots and bake until golden and crispy for 25 minutes or according to the instructions on the packaging.

Remove to a plate. Remove the skin of 1 duck leg, return this back into the oven to crisp up, then slice into thin strips.

Using 2 forks, shred the meat into bite size pieces.

Place the salad leaves, herb sprigs, fennel slices, apples slices, grapes, cranberries, apricots, walnuts and pumpkin seeds into a large bowl (retaining a little of the fruits, seeds and nuts for topping the salad later).

Spoon over some dressing and lightly toss. Check the seasoning, adding a little salt and pepper if needed.

Transfer onto a salad platter or bowl.

Toss the shredded with some dressing and place on top.  Sprinkle over the retained cranberries, apricots, walnuts and pumpkin seeds.

Add strips of crispy duck skin.

Serve immediately.