The Mount Pub is delighted to introduce our new duck salad to the summer menu, a dish that combines the rich flavors of duck with the sweetness of seasonal peaches. Perfect for enjoying in the sunshine, this salad offers a light yet satisfying meal choice.

Peaches and other stone fruits are now in season and at their peak deliciousness. “I wanted to use the combination of peach and duck as they work so well together” says Head Chef Phil. Instead of using duck breast, we’ve chosen to feature the legs for a different take on this classic pairing.

While the peaches are sourced from France, all other ingredients are from local UK suppliers, ensuring freshness and quality.

We prepare the duck legs by removing the thigh bone and top knuckle, then seasoning them with thyme, rosemary, and bay leaves for four hours. The legs are slowly confit in duck fat until tender, then reheated until the skin is crispy. Brushed with lavender honey and seasoned with salt and sesame seeds, the legs are served on a bed of dressed salad, featuring peaches, baby gem lettuce, tomatoes, cucumber, basil, dill, and crispy potatoes for added texture.

Our duck salad is designed to be enjoyed in the sunshine as a lighter main course. The preparation ensures the duck legs are tender and mostly boneless, making them easy to eat. Despite being cooked in fat, the legs are not greasy, and the salad offers a healthy balance with minimal carbohydrates.

The inspiration for this dish comes from a recent barbecue where a similar combination with pork was served.

A Pinot Noir pairs with this dish, balancing the richness of the meat with its acidity and fruitiness. Alternatively, a chilled Pecorino or Sauvignon Blanc complements the peaches and salad elements beautifully.

While duck legs are available year-round, the peaches, tomatoes, and fresh herbs are at their best now. Visit The Mount Pub this summer to experience the fresh, vibrant flavours of our new duck salad, perfectly paired with a glass of wine for a delightful dining experience.