James Martin cooks a duck confit with smoked-duck salad, caramelised pecans and blue-cheese dressing dish for the festive season on Christmas Kitchen.

James says: “This easy and tasty warm salad is packed with rich ingredients that turn it into a sensational starter.”

The ingredients for the duck are; 2 ready-made confit duck legs, 1 head Romaine lettuce (or similar firm, crisp lettuce), root trimmed, leaves cut into 2.5cm thick slices and 1 smoked duck breast, sliced.

For the caramelised pecans: 75g soft light brown sugar, pinch cayenne pepper and 100g pecans and pinch salt.