South on Albany's confit duck salad with honey and hazelnut dressing


"May I request the recipe for the confit duck salad from chef John Evans at South on Albany in Berry?"

Merideth Mccluskey, Sydney, NSW

REQUEST A RECIPE

To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

3 duck Marylands (about 275gm each) 1 head of garlic, cloves peeled 2 tbsp rock salt 2 tbsp (firmly packed) thyme 1 tbsp black peppercorns, crushed with a mortar and pestle 1 fresh bay leaf, torn Finely grated rind of ½ orange 600 gm duck fat, melted 2 cups (loosely packed) watercress sprigs 4 radicchio leaves, torn ½ cup (loosely packed) frisée (pale inner leaves only) 1 cup (loosely packed) baby rocket ¼ carrot, cut into julienne 45 gm (1/3 cup) roasted and chopped hazelnuts   Honey and hazelnut dressing 2 tbsp orange juice 2 tbsp lemon juice 2 tbsp hazelnut oil 1½ tbsp honey ½ tsp each Dijon and wholegrain mustard

Method

  • 01
  • Preheat oven to 120C. Wash duck and pat dry with paper towels. Combine garlic, rock salt, thyme and black pepper in a food processor, pulse until coarsely ground, then transfer mixture to a non-reactive container and stir in bay leaf and orange rind. Rub salt mixture thoroughly into duck, cover and refrigerate for 6-8 hours to cure.
  • 02
  • Rinse duck under cold running water, rubbing to remove any herbs or spices. Dry well with paper towels and place in a roasting pan large enough to hold duck pieces snugly in a single layer. Pour duck fat over to submerge duck completely, loosely cover pan with foil, transfer to oven and cook until meat starts to fall from the bone (2½-3 hours). Cool to room temperature in fat (30-40 minutes). Remove duck from fat with a slotted spoon (strain fat and refrigerate for another use), transfer to a tray skin-side up and refrigerate until flesh is firm (30-40 minutes).
  • 03
  • Preheat oven to 160C. Remove skin from duck, transfer skin to a wire rack placed over a roasting pan and roast until golden and crisp (25-30 minutes). Chop skin finely and keep warm.
  • 04
  • Shred duck meat, discarding sinew and bones. Place on an oven tray and roast until warmed through (4-5 minutes), then transfer to a bowl and keep warm.
  • 05
  • For honey and hazelnut dressing, whisk citrus juices, oil, honey and mustards in a bowl, then season to taste. Drizzle a quarter of the dressing over duck.
  • 06
  • Combine watercress, radicchio, frisée, rocket and carrot in a bowl and season to taste. Drizzle with remaining dressing, add duck, toss lightly to combine, and serve scattered with hazelnuts and duck skin.

At A Glance

The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

Additional Notes

Start this recipe a day ahead to cure the duck. This can also be done in advance – it will keep refrigerated, fully submerged in fat, for three weeks.

Featured in

Aug 2016

You might also like...

Winter flavours

recipes

Bodega's fish fingers

Spicy soups from around the world

recipes

Trumpeter with curry butter and leek

Brussels sprout recipes

recipes

Bodega's pork belly and bullhorn peppers

Christmas in July recipes

recipes

T-bone steaks with garlic buttered mushrooms and mash

Recipes with lime

recipes

Sausage rolls

Rice pudding recipes

recipes

Pork sausage and Swiss cheese on toasted rye with sauerkraut

Warming broth recipes

recipes

Poached eggs with yoghurt and Aleppo-pepper butter

Best winter breakfast recipes

recipes

conversion tool