Jim’s warm potato and stinging nettle salad with shredded duck

Jim’s warm potato and stinging nettle salad with shredded duck

By
From
Nuovo Mondo
Makes
4
Photographer
Alan Benson

Jim: Stinging nettles grow wild in Australia and are treated as a serious weed. They are extremely painful when they come into contact with the skin, so wear gloves when handling them. After the nettle is cooked the taste is unique and its stinging properties disappear. If nettles are out of season or hard to come by in your part of the world, you can use wild rocket, silverbeet or spinach to make my salad.

Ingredients

Quantity Ingredient
4 duck eggs
salt and freshly ground black pepper
3 thyme
1 litre olive oil or duck fat
20-30 small fingerling or chat potatoes, unpeeled
100ml extra-virgin olive oil
4 garlic cloves, chopped
5 anchovy fillets, chopped
80g unsalted butter
3 small stinging nettles
2 french shallots, chopped
3 tbsp capers, rinsed, drained and chopped
3 tbsp snipped chives
300g Mayonnaise
1 tbsp white vinegar
wild rocket or mizuna, to garnish

Method

  1. Preheat the oven to 120°C.
  2. Season the duck legs well with salt and pepper and place in a baking tray or a small saucepan. Add the thyme and cover with the olive oil or duck fat. Cover with foil and cook in the oven for 3–4 hours, or until the flesh is very soft. (The duck can be stored in the fat for weeks.) Remove the duck from the fat and leave at room temperature for 10–15 minutes. Shred the meat, discarding the bones, and set aside (do not refrigerate or the fat will set).
  3. Bring a large saucepan of salted water to the boil. Add the potatoes and cook for about 12–15 minutes, or until cooked through but still firm. Strain, and when cool enough to handle, peel the potatoes, set aside and keep warm.
  4. Heat a little olive oil in a frying pan over low heat. Add the garlic and anchovies and cook until softened without colour. Add the potatoes and butter and cook for a further 3 minutes, or until the potatoes start to colour. When the potatoes are nicely browned add the nettle leaves and toss until they start to wilt. Remove from the heat and allow to cool for 5–10 minutes.
  5. In a small bowl, combine the shallots, capers, chives and mayonnaise, and season to taste. Add to the potato mixture with the vinegar, and stir well to coat.
  6. Arrange the dressed potatoes in a serving bowl and scatter the shredded duck over the top. Garnish with rocket, to serve.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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