Warm duck and beetroot salad
jane and Jeremy Strode
Photo: Quentin Jones
If you don't have an ovenproof non-stick frypan, use a non-stick baking tray but the duck may not be as crispy.You can make as many duck legs as you like and keep them on hand preserved in their own fat. The French call this confit.
- 2 duck marylands, knuckles removed
- 1 tbsp rock salt
- 600g duck fat
- 6 juniper berries, crushed
- 2 sprigs thyme
- 2 bay leaves
- 3 garlic cloves
- 1 tsp black peppercorns
- 100ml extra virgin olive oil
- 25ml orange juice
- 2 oranges, segmented and juice retained
- 2 handfuls baby beetroot leaves, washed
- 3 medium beetroots, roasted, peeled and sliced
Two days beforehand, place the duck in a bowl and sprinkle with rock salt. Cover and refrigerate overnight. Next day, rinse the duck in cold water and pat dry. Heat oven to 140C. Place duck in an ovenproof pot with duck fat, berries, thyme, bay leaves, garlic and peppercorns and bring to a gentle simmer on the stove.
Cover and bake for one hour 45 minutes or until the meat starts to come away from the bone when pressed. Put duck in a container and pour strained fat over. Allow to cool before refrigerating overnight.
Preheat oven to 180C. Remove duck from container and wipe off excess fat. Place duck in a non-stick frypan, skin-side down and bake until skin is crispy, about 15-20 minutes.
For dressing, mix olive oil and orange juice. Toss remaining ingredients in dressing and serve with half a maryland (cut at the joint) for each portion.
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