Confit duck & candied orange salad

  • 4 hrs cooking
  • Serves 4
  • Print


Confit duck & candied orange salad
  • 1 tablespoon fresh thyme leaves
  • 1/3 cup (100g) coarse cooking salt (kosher salt)
  • 2 tablespoon chinese five-spice
  • 4 (1.2kg) duck marylands
  • 2 litre (8 cups) olive oil, approximately
  • 1/3 cup (75g) caster (superfine) sugar
  • 1/3 cup (80ml) water
  • 3 whole cloves
  • 1 medium_piece orange (240g), sliced thinly
  • 120 gram baby rocket (arugla) leaves
  • 1 cup fresh chervil leaves, loosley packed
  • 1/3 cup (35g) walnut halves, roasted
  • 1 teaspoon digon mustard
  • 1 tablespoon verjuice
  • 1 1/2 tablespoon olive oil


Confit duck & candied orange salad
  • 1
    Combine thyme, salt and five-spice in a small bowl. Place duck in a shallow dish, rub salt mixture all over duck. Cover, refrigerate 2 hours.
  • 2
    Preheat oven to 130°C (110°C fan forced).
  • 3
    Wash salt mixture from duck, pat duck dry with absorbent paper. Place duck tightly, in a single layer, in a medium baking dish. Pour in enough oil to completely cover duck. Cook duck 3 hours or until very tender.
  • 4
    Meanwhile, stir sugar and the water in a medium saucepan, over heat, without boiling, until sugar dissolves. Add cloves and orange slices, bring to the boil. Reduce heat, simmer, uncovered, 1 hour or until liquid has evaporated. Remove from heat, cool. Chop slices coarsely.
  • 5
    Make verjuice dressing. Place ingredients, mustard, verjuice and oil in a screw-top jar, shake well. Season to taste.
  • 6
    Carefully remove duck from oil, drain well on paper towel. When cool enough to handle, remove meat from bones, discard bones, shred meat and skin coarsely.
  • 7
    Place duck, orange and dressing in a large bowl with remaining ingredients, rocket, chervil and walnuts, toss gently to combine.


Duck can be cooked up to 4 days ahead. Keep covered in oil in the refrigerator.

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