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Duck, orange and beetroot salad

This recipe presents the classic flavours of canard à l'orange in a modern salad. You'll need to begin this recipe a day ahead.

You'll need

1 blood orange, segmented 2 golden shallots, thinly sliced 1 red witlof, leaves separated 35 gm (¼ cup) roasted hazelnuts, coarsely chopped   Duck confit 40 gm sea salt flakes 1 sprig thyme 1 garlic clove, bruised 4 duck Marylands (about 1kg) 750 gm duck fat or goose fat, melted   Roast beetroot 4 each baby beetroot and baby golden beetroot 1 tsp olive oil   Orange vinaigrette 300 ml orange juice 60 ml (¼ cup) extra-virgin olive oil Pinch of caster sugar, or to taste


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.
  • 04
  • 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.

This recipe is from the July 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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