Duck Salad Lyonnaise

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Great British Chefs
Nutrition per serving    (USDA % daily values)
CAL
1612
FAT
343%
CHOL
149%
SOD
65%
Uploaded by: Great British Chefs

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Ingredients for 6 servings

6 duck legs

250 ml of duck fat

200 g of green beans

sea salt

freshly ground black pepper

6 vine plum tomatoes

3 Lyonnaise sausages

2 frisée lettuces

1 small red onion

6 Charlotte potatoes

6 eggs

50 g of capers

12 silver skin anchovy fillets, marinated

50 g of cornichons

125 ml of olive oil, good

125 ml of vegetable oil

60 ml of hazelnut oil

30 ml of white wine vinegar

30 ml of red wine vinegar

30 g of Dijon mustard

1 shallot, peeled and finely sliced

1/2 garlic clove, peeled and finely sliced

1/8 bunch of basil

200 g of black Kalamata olive, pitted

50 ml of olive oil

1/2 unwaxed lemon, zest and juice

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