Chef Nigel's Confit Duck Leg, Beetroot, Orange, Hazelnut Salad

Wednesday, 03 March 2021
Who's hungry? Then get your apron on and indulge in this week's recipe from Chef Nigel: Confit Duck Leg, Beetroot, Orange, Hazelnut Salad


For the confit duck leg
25g Sea salt
2 Springs of thyme
4 Duck legs, 200g each
1lb Duck fat
4 Beetroots, cooked and cut into quarters
1 Orange
50g Toasted hazelnuts, roughly chopped
Mixed Leaves

For the dressing
1 Large orange
2 Tbsp apple cider vinegar
2 Tbsp honey
1 Garlic clove, minced
¼ Tsp fine sea salt
2 Tbsp extra virgin olive oil


To make the confit:
Mix the salt and thyme leaves and rub into the duck legs. Salt-curing the duck meat acts as a preservative. Cover and leave to cure in the fridge for six hours or overnight. Preheat the oven to 120˚C. Rinse the cure from the duck and dry the legs thoroughly. Place the duck legs in an oven proof dish and cover with the duck fat. Cover the dish with foil, place in the oven and cook for three hours until the meat falls easily from the bone. Leave to cool in the fat. Remove the legs from the fat and pat dry with kitchen paper before pan-frying to crisp the skin, alternatively place the legs back in the oven at 180˚C for 10 minutes

To make the dressing:
Zest the orange, making sure to grate only the rind, and not the white pith. Juice the orange. Combine the zest, juice, apple cider vinegar, honey, garlic and sea salt in a blender and blend until smooth. Add the extra virgin olive oil slowly and blend until emulsified

To make the salad and finish:
Toss the leaves with the beetroot, orange segments and the dressing. Arrange on a plate, sprinkle with the toasted hazelnuts. Add the warmed duck legs and serve.