“This salad is a real favourite of mine and my mother,” says chef Sabrina Ghayour. “During the early 2000s in London, you’d be hard pushed to find a trendy restaurant that didn’t have a version of this salad on their menu.
“Duck legs are still relatively affordable, even if for a special occasion, and the amount of duck you get from two legs is just perfect for this recipe. The ‘quackling’ (as Nigella Lawson once called it), or crispy duck skin, is an essential and rather sensational addition.”
