Duck Confit with Fennel Salad

Duck Confit with Fennel Salad


2 people made this

Recipe courtesy of the Fitzroy Inn’s Cafe | Wine Bar and its seasonal menu featuring delicious country cuisine.

Serves: 4 

  • 2 teaspoons coriander seed
  • 2 teaspoons fennel seed
  • 2 teaspoons cumin seed
  • 2 teaspoons ground cinnamon
  • 1 kg rock salt
  • 3 teaspoons black peppercorns
  • 2 pieces orange zest
  • 2 pieces Spanish onion
  • 1 kg duck legs
  • 1.5 kg duck fat
  • Salad
  • 20g sliced fennel
  • 70g lettuce
  • 1 orange segment

Preparation:30min  ›  Cook:4hours  ›  Extra time:4hours marinating  ›  Ready in:8hours30min 

  1. Mix all the dry herbs, rock salt, black pepper, orange zest and Spanish onion in bowl.
  2. Marinate duck legs in herb and salt mix for 4-5 hours in the fridge. Rinse then pat dry.
  3. Preheat the oven to 150 degrees C. Place the duck into a deep baking tray and add melted duck fat to cover. Cover the surface with baking paper. Cook for 3-4 hours.
  4. Place the cooked duck in a preserving container and cover completely with the cooking fat. Keep refrigerated for up to 3 months.
  5. To serve, heat a non-stick frying pan and crisp the duck skin for 4-5 minutes, then turn skin side up place the oven for another 10 minutes.
  6. Fennel Salad:

  7. Slice the fennel, then drop into water (squeeze lemon juice into the water to prevent colouring). Drain well, then mix with lettuce leaves and orange segment.
  8. For the dressing, use freshly squeezed lemon juice and extra virgin olive oil, sea salt flakes and freshly grounded black pepper mixed together.

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