Air Fryer Duck, Strawberry and Goat’s Cheese Salad
The sweetness of the berries cuts perfectly through the richness of the duck, making for a fantastic summer salad. The quantity of strawberries in the dressing seems like a lot, but the grains will soak it all up.
Preheat air fryer to 180°C. Cook the raw duck legs in the air fryer basket for 20-25min, until golden and cooked through. Transfer to a board and shred the meat from the bones using 2 forks. Return the meat to the air fryer and cook for 5-10min, until crispy. Complete recipe to serve.
Advertisement - Continue Reading Below
Yields:
4
Prep Time:
20 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 30 mins
Cal/Serv:
822
Ingredients
4 duck legs (about 200g each)
200 g strawberries, hulled and quartered
250 g pouch cooked mixed grains, we used Merchant Gourmet
200 g watercress
100 g goat's cheese
2 Tbsp. pumpkin seeds, toasted
Small handful mint, leaves picked
For the dressing
400 g strawberries, hulled
2 Tbsp. runny honey
2 1/2 Tbsp. white wine vinegar
3 Tbsp. extra virgin olive oil
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4. For the salad, pat the duck skin
dry with kitchen paper. Season and put
into a large frying pan, skin-side down.
Cook over medium-high heat for 15min, turning occasionally, until
browned all over.
Step 2Transfer the legs to a roasting tin
just large enough to fi t them (leaving
any fat behind in the pan to dispose of
safely). Cook in the oven for 1hr, until
golden and cooked through.
Step 3Meanwhile, make the dressing. In
a high-speed blender or the small bowl
of a food processor, whizz all the
ingredients with some salt and ótsp
freshly ground black pepper until
smooth. Chill until needed.
Step 4Transfer the duck legs to a board and
shred the meat from the bones using
2 forks (see GH TIP). In a large serving
bowl, mix the quartered strawberries,
the grains, watercress, shredded duck
and dressing. Check seasoning.
Sprinkle over the goat’s cheese,
pumpkin seeds and mint leaves. Serve.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
