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Duck, orange and beetroot salad

Australian Gourmet Traveller recipe for duck, orange and beetroot salad.

By Lisa Featherby
  • 30 mins preparation
  • 2 hrs 15 mins cooking plus curing, cooling
  • Serves 4
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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.


  • 1 blood orange, segmented
  • 2 golden shallots, thinly sliced
  • 1 red witlof, leaves separated
  • 35 gm roasted hazelnuts, coarsely chopped (¼ cup)
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


  • 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.


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