Duck, orange and beetroot salad

1.For duck confit, combine salt, thyme and garlic in a bowl, add duck, turn to coat, then place duck in a non-reactive container to fit snugly and refrigerate to cure (8-10 hours). Preheat oven to 140C. Brush excess salt from duck and place in a baking dish to fit snugly in a single layer, pour over fat to submerge, then bake until duck is very tender (1½-2 hours). Remove duck from fat, transfer to a non-reactive dish, then strain fat over, ensuring duck is completely submerged, cover and refrigerate until required. Confit will keep refrigerated, completely submerged in fat, in an airtight container for 1 month.

2.Meanwhile, for roast beetroot, increase oven to 200C. Place beetroot in a roasting pan, add 60ml water, drizzle with oil, season to taste and roast until tender (30 minutes). Set aside to cool slightly, then peel and halve beetroot and set aside.

3.Meanwhile, for orange vinaigrette, simmer orange juice in a saucepan over medium-high heat until reduced to 60ml (12-14 minutes), set aside to cool slightly, then whisk in oil and season to taste with sugar and salt.

4.Heat an ovenproof frying pan over high heat, place a piece of baking paper in pan, add duck skin-side down and cook until golden (2-3 minutes). Turn, then transfer to oven and cook until warmed through (5-7 minutes). Coarsely shred meat (discard bone), combine with remaining ingredients and beetroot in a large bowl, drizzle over vinaigrette, toss to combine and serve.