Ingredients:

2 confit duck legs or leftover roast duck

6 fresh blackberries

1 baby gem, leaves washed and separated

3 radishes, finely sliced

1 red onion, thinly sliced

2 tbsp balsamic vinegar

50g olive oil

sea salt & cracked pepper

Method:

In a small bowl, toss the red onion with balsamic vinegar and a pinch of salt. Let it sit for 15–20 minutes to quick-pickle.

Warm the duck legs gently in a hot oven (180°c) for 8–10 minutes until the skin crisps and the meat loosens. Shred into generous bite-sized pieces.

Lay the gem leaves on a platter, scatter over the radishes, blackberries, and pickled onions.

Nestle the shredded duck through the salad.

Drizzle with olive oil, season with sea salt and cracked pepper, and finish with a touch of the pickling liquor for brightness.

Notes:

A few toasted walnuts or hazelnuts add crunch.

Swap blackberries for cherries, figs, or even grilled peach if out of season.