Delicious UK - (12)December 2020

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Beetroot-cured

salmon with watercress

SERVES 2-3. HANDS-ON TIME 15 MIN,

OVEN TIME 10-15 MIN, PLUS MARINATING

AND COOLING

MAKE

AHEAD

The baked salmon

will keep chilled in a

container for up to 2 days.

Grate200g raw beetroot intoa

non-metallicbowl,thenstirin1 tsp

dijonmustard,1 tspsaltandzest

andjuiceof1 lemonand½orange.

Add2 x 125glightlysmokedskinless

salmonfilletsandtosstocoat.

Cover,thenchillforatleast 12 hours.

Putthefilletsona bakingsheet

andbakeat200°C/180°Cfan/gas 6

for10-15minutesuntilcookedtoyour

liking.Setaside(seeMakeAhead).

Flakethecooledsalmonamong

2-3plates,thensprinklewithblack

pepperandorangezestandjuice

fromtheremaininghalf.Servewith

watercressandcrèmefraîche.

PERSERVING(FOR3)205kcals,

10gfat(2.5gsaturated),20.4g

protein,7.6gcarbs(7.1gsugars),

4.5gsalt,1.7gfibre→

MAKE

AHEAD

The potted duck will keep,
covered and chilled, for up
to 2 days. Bring back to
room temperature to serve.

Cook 2 confit duck legs according to
the pack instructions, then set aside
to cool. Melt 4 tbsp butter in a small
pan with a large pinch of freshly
grated nutmeg and 1 tsp pink
peppercorns. Set aside to cool for
about 10 minutes. Once the duck is
cool enough, strip the meat from
the legs and shred into a mixing
bowl. Stir in 2 tbsp chopped fresh

flatleaf parsley, 2 tbsp chopped

pistachio kernels and a good

grinding of black pepper. Divide

among 4 ramekins, pour over the

spiced butter, cover and chill for at

least 3 hours (see Make Ahead).

Serve with thinly sliced toast

(gluten free if it needs to be) and

extra chopped fresh parsley,

pistachios and cornichons,

if you like.

PER SERVING 318kcals, 26g fat

(11.2g saturated), 19.4g protein,

1.1g carbs (0.5g sugars), 0.8g salt,

1g fibre

Pistachio and pink peppercorn potted duck

SERVES 4. HANDS-ON TIME 15 MIN, OVEN TIME 30 MIN, PLUS COOLING AND CHILLING