- 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
- 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
- 1Preheat 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.
- 2Meanwhile, 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.
- 3Heat 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.
- 4To 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.