Jimmy’s farm is proving inspiring

Confit Duck Salad
Confit Duck Salad

Farmer, entrepreneur and TV presenter, Jimmy Doherty is on a mission to discover the nation’s greatest artisanal foods.

“The food culture in Britain has really changed, with farmers’ markets here to stay,” he said. “Now you’re seeing supermarkets catching up and copying local food areas, which is a good thing. And we need our food diversity, because that’s where all the inspiration and ideas for new products come up.”

Here’s one of Jimmy Doherty’s recipes to try at home.

Confit the duck legs until they are brown on both sides. This means slow cook in fig marmalade, sesame seeds, pomegranates (save some seeds for garnishing) and mustard, for around two to two-and-a-half hours, in an oven heated to 150C – the meat should end up very soft and falling off the bone.

Roast the cashew nuts until they reach a golden colour. Create your melon balls (if you don’t have a baller, you can use a spoon) and mould into ball-shapes with the honey.

To serve, thinly slice the duck breast and arrange on your plate, with the micro leaves at the side. Then, arrange the duck legs into a ring at the side.

Poach the duck eggs, then place them on top of the duck legs and spoon the hollandaise sauce on top.

Finally, sprinkle the roasted cashew nuts and remaining pomegranate seeds on top and finish with a drizzle of balsamic jus.