Ingredients

Method

• 6 duck legs
• 100 g sea salt
• 4 sprigs thyme
• 4 bay leaves
• 1/2 cup red wine
• duck fat or canola oil, to cover
• 1 medium bok choy, cut into thin shards
• 1 cucumber, cut into ribbons
• 1 orange, cut into segments
• 120 g baby salad mix
• 2 t black sesame seeds
• 1 small bunch coriander
For the dressing:
• 1 T sunflower oil
• 2 duck carcasses or legs, chopped
• 2 onions, sliced
• 2 star anise
• 1 t crushed juniper
• 1 x 2 cm stick cinnamon
• 1 x 750 ml bottle red wine
• 1/2 orange, zested
• 4 cups freshly squeezed orange juice
• 9 T good-quality white wine vinegar
• 50 g brown sugar
• 2 cups water
• 1 cup olive oil

Method

Ingredients

Season the duck legs with salt and scatter over the herbs. Pour over the wine and marinate for 2 to 3 hours.

Preheat the oven to 120°C. Transfer the duck legs to a deep ovenproof casserole. Cover with duck fat or canola oil and bring to a very light simmer on the stove.

Cover, transfer to the oven and bake for 3 hour, or until the meat easily comes away from the bone. Cool, then chill overnight.

To serve, arrange the bok choy, cucumber ribbons, orange segments and baby leaves on a plate, then top with the duck legs, drizzle with the dressing and scatter with sesame seeds and coriander leaves

To make the dressing, heat the sunflower oil in a wide-bottomed pan until smoking lightly. Add the chopped duck carcasses or legs and brown well. Add the onion and slowly caramelise. Add the spices, red wine, orange zest, 2 cups orange juice, 6 T vinegar and sugar, then reduce by half. Add the water and simmer for 2 hours.

Strain, return to the stovetop and reduce to ¾ cup. Cool, then chill. Boil the remaining orange juice until it starts to thicken slightly.

Add the remaining vinegar and boil for a further minute, then add ¾ cup of the chilled dressing base and boil for 1 minute. Cool, then whisk in the olive oil.