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Confit duck, lentil and walnut salad

You'll need

650 ml beef or chicken stock 250 gm small green lentils 3 thyme sprigs 4 confit duck legs (see note) 40 gm walnuts 6 baby beetroot, thinly sliced on a mandolin, tender leaves reserved 3 pale inner stalks of celery with leaves, thinly sliced 2 oranges, pith removed, segmented 2/3 cup coarsely torn flat-leaf parsley   Orange vinaigrette 100 ml orange juice 55 gm (¼ cup) caster sugar 1½ tbsp lemon juice 1 tbsp red wine vinegar 2 tbsp extra-virgin olive oil 1 tsp Dijon mustard


  • 01
  • Preheat oven to 180C. Bring stock, lentils, thyme and 150ml water to the boil over medium-high heat, reduce heat to medium and simmer until lentils are just tender and most of the liquid has reduced (18-20 minutes). Remove from heat, pour off any remaining liquid, season to taste and set aside in a large bowl.
  • 02
  • Meanwhile, for orange vinaigrette, simmer orange juice and sugar in a small saucepan over medium-high heat until caramelised (6-8 minutes), remove from heat and add lemon juice and vinegar (be careful, hot caramel will spit). Whisk in olive oil and mustard, and season to taste.
  • 03
  • Heat a frying pan over medium-high heat, add duck, skin-side down, and cook until skin is crisp, then turn and roast until warmed through (6-8 minutes). Spread walnuts on an oven tray and roast until browned (4-5 minutes). Coarsely shred duck (discard bones) and add to lentil mixture with beetroot and tender leaves, celery, oranges, walnuts and parsley, season to taste and toss to combine.
  • 04
  • To serve, arrange salad on serving plates, and drizzle with orange vinaigrette.

Note Confit duck is available from butchers, select delicatessens and growers' markets. Substitute fresh duck breast, cooked to medium-rare.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2014

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