We’re not very fond of pink duck breast, but roast duck legs are ok.
I put the duck legs in a non-stick roasting tin skin down and brown them over a brisk flame. I turn them over to quickly brown the other side. They give off their own fat. Then I salt and pepper them and cook them in the oven (180°C) for 90 minutes to two hours, with a sprig of thyme tucked into the flesh. The skin should be crispy and the meat well cooked.
They’re nice warm in a salad. Use a robust salad like spinach salad or finely sliced sweetheart cabbage. I make the dressing with lemon juice, vinegar, mustard, olive oil and salt and pepper. To eat hot, add potatoes around the meat to roast in the last hour.
We had cold meatloaf today, so this is a good German-style salad to go with it.
First I peel the kohlrabi (cavolo rapa) and grate it finely (I use the Magimix). You need one kohlrabi per person. I put it in a colander, add a generous amount of salt, and cover with a weighted plate. Meanwile I make the dressing by combining yogurt, vinegar, olive oil, pepper and a little salt in the serving bowl. After 30 minutes I squeeze handfuls of the vegetable to extract as much water as possible. I add the vegetable to the dressing and mix well.
Actually, kohlrabi isn’t readily available in Italy outside Sud Tirol. I can get it here in a farmers’ market in via Tadi.
My mother dressed every salad – cooked or raw – in the same way. A little finely chopped onion, vinegar, a good dollop of mayonnaise , olive oil, salt and pepper were mixed together in the bottom of the serving bowl and left to stand for a few minutes. The vegetables or salad were then folded in. My only variation is to sometimes substitute yoghurt with mayo… and not to dress EVERY salad this way!
However last night I had some left over boiled french beans and mayo, so I steamed a few potatoes and made Mother’s salad. I added a few cherry tomatoes too.
I cheated and used tinned lentils here. If I cook dried lentils myself ( it takes about 30 minutes), I dress them while they’re hot but don’t add the fresh herbs until they’re cold.
I finely chop a little onion and add to a dressing of lemon juice, extra-virgin olive oil, fresh chilli, salt and pepper. I add a tin of drained lentils , some chopped tomato and cubes of feta cheese. Finally, a little chopped mint (or parsley) is nice.
I’m a bean fan, so can eat any amount of this! The bowl is a souvenir from Palermo.
There was meatloaf left over from yesterday, but not enough for three, so I made a rice salad to go with it.
I boil 200 gm of long grain rice in salted water for 8 to 10 minutes, drain it well and dress with a little extra-virgin olive oil and the juice of a lemon. While it cools, I get on with the vegetables. I slice an aubergine , a pepper and two courgettes lengthways and cook them in the “grill” pan of the microwave, which is on the combined grill/wave function. I sprinkle salt and a little olive oil over them and cook for 12 minutes turning the vegetables once. With this quantity I do two batches. I halve a few tomatoes and cook them in the same way for about 3-4 minutes, turning once. If the microwave scares you, or you don’t have the specially coated grill pan, you can oven roast the vegetables at 200°C for 45minutes.
I cut the grilled vegetables and add them to the rice with some chopped mint. I check the seasoning and arrange the tomato halves on top. Augusta said a few black olives would have been a good addition too.