- 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
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.