Ingredients
Method
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.
Note
