CRISPY DUCK SALAD “A L’ORANGE”

Ingredients

2 star anise 1 orange, cut into segments 1 cup olive oil 2 cups water 50 g brown sugar 9 tbsp white wine vinegar 4 cups oranges, freshly squeezed 1/2 orange, zested 1 x 750 ml bottle red wine 1 x 2 cm cinnamon stick 1 tsp juniper berries, crushed 2 onions, sliced 2 duck legs, chopped 1 tbsp sunflower oil small bunch coriander 2 tsp white sesame seeds 120 g mirco leaf salad 1 cucumber, cut into ribbons 1 bok choy, cut into thin shards Woolworths Duck fat, to cover 1/2 cup red wine 4 bay leaves 4 sprigs fresh thyme 100 g sea salt 6 duck legs

Cooking Instructions

Season the duck legs with salt and scatter over the herbs. Pour over the 1/2 cup of wine and marinate for 2 to 3 hours. Preheat the oven to 120°C. Transfer the duck legs to a deep ovenproof casserole. Cover with duck fat or canola oil and bring to a very light simmer on the stove. Cover, transfer to the oven and bake for 3 hour, or until the meat easily comes away from the bone. Cool, then chill overnight.

To serve: Arrange the bok choy, cucumber ribbons, orange segments and baby leaves on a plate, then top with the duck legs, drizzle with the dressing and scatter with sesame seeds and coriander leaves.

To make the dressing: Heat the sunflower oil in a wide-bottomed pan until smoking lightly. Add the chopped duck carcasses or legs and brown well. Add the onion and slowly caramelise. Add the spices, bottle of red wine, orange zest, 2 cups orange juice, 6 T vinegar and sugar, then reduce by half. Add the water and simmer for 2 hours. Strain, return to the stovetop and reduce to ¾ cup. Cool, then chill. Boil the remaining orange juice until it starts to thicken slightly. Add the remaining vinegar and boil for a further minute, then add ¾ cup of the chilled dressing base and boil for 1 minute. Cool, then whisk in the olive oil.

#duck #salad