Crispy duck salad “a l’orange”

Crispy duck salad

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  • 6
  • Easy
  • Over the course of two days
  • 6 hours
  • Catherine Marshall Pinot Noir 2009


  • 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

Cooking Instructions

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.

TASTE Recipe by: TASTE
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