Confit duck leg/ watercress and herb salad / roasted rhubarb/ fig balsam viniagrette
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Ingredients

  • 1 handful watercress
  • 100 g rhubarb
  • 1 cm pieces
  • 2 tbsp extra virgin olive oil
  • 6-8 chives
  • 3 for decoration
  • 8 minutes

Instructions

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