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http://www.lifestylefood.com.au/recipes/23252/duck-confit-with-fennel-salad

LifestyleFOOD.com.au

Duck Confit with Fennel Salad

Try this delicious dish, courtesy of Fitzroy Inn Cafe.

Ingredients

  • For Duck Confit

  • 1kg Duck leg (4pcs)

  • 1.5kg Duck fat

  • 2tsp coriander seed

  • 2tsp fennel seed

  • 2tsp cumin seed

  • 2 tsp cinnamon powder

  • 1kg rock salt

  • 3tsp black pepper corn

  • 2pcs orange zest

  • 2pcs spanish onion

  • For Fennel Salad

  • 70g lettuce

  • 1 orange segment

  • 20g sliced fennel

Method

  • Duck Confit:

  • 1.

    Mix all the dry herbs, rock salt, black pepper, orange zest and Spanish onion in bowl

  • 2.

    Marinate duck leg use herb and salt mix for 4-5hours store in fridge

  • 3.

    Rinse then pat dry

  • 4.

    Preheat the oven to 150c

  • 5.

    Place the duck into deep baking tray with melted duck fat (cover with the fat completely) then cover oil surface with the baking paper

  • 6.

    Cook for 3-4hours

  • 7.

    Place the cooked duck in preserving container cover completely with the cooking fat. Keep refrigerated for up to 3 month

  • 8.

    Heat the non stick frying pan and crisp the duck skin for 4-5min, then turn the skin side up place the oven for another 10min

  • Fennel Salad:

  • 1.

    Use slicer to slice the fennel, then drop into water (squeeze lemon juice into water to stop colouring)

  • 2.

    Drain well, then mix with lettuce leafs and orange segment

  • 3.

    For the dressing, use freshly squeezed lemon juice and extra virgin olive oil, sea salt flake, freshly grounded black pepper mix together. Then to mix with salads

Notes

Recipe courtesy of the Fitzroy Inn’s Cafe | Wine Bar and its seasonal menu featuring delicious country cuisine. 

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