Ingredients

• 2 confit duck legs
• 75g/3oz soft light brown sugar
• 1 pinch cayenne pepper
• 100g/3½ oz pecan nuts
• pinch salt
• 75g/2½oz gorgonzola
• roughly chopped
• 50g/1¾oz St Agur blue cheese
• roughly chopped
• 1 garlic clove
• finely chopped
• 2 tbsp honey
• 50ml/2fl oz buttermilk
• 60g/2¼oz crème fraîche
• 1 lemon
• juice only
• dash Tabasco
• 2 dashes worcestershire sauce
• 1 tbsp red wine vinegar
• 75g/2½oz mayonnaise
• 1 head Romaine lettuce
• cut into 2.5cm/1in thick slices

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Put the duck legs onto a tray in the oven for 10 minutes to heat through.
• Meanwhile
• heat a frying pan until hot
• add the sugar and cayenne pepper. When the sugar stars to melt
• add 50ml/2floz of water and swirl to combine.
• Cook over a high heat until the sugar turns into a deep-coloured caramel
• then add the pecan nuts and salt and stir to coat. Tip out onto a roasting tray and place in the oven for five minutes while you make the dressing.
• Put the gorgonzola and St Agur into a bowl and whisk to break down the cheese slightly
• then add the garlic
• honey
• buttermilk and crème fraîche and whisk well.
• Add the lemon juice
• Tabasco
• Worcestershire sauce
• vinegar and mayonnaise and whisk well until combined
• then season with salt and black pepper.
• Remove the duck and pecans from the oven and allow to cool enough to handle
• then shred the duck from the bone.
• Toss the lettuce with some of the dressing
• just enough to coat the leaves
• then add the shredded duck and pecans and toss together.
• Pile into a large bowl and serve straight away.