Confit Duck with Tomato and Parmesan Salad

Ingredients For the Confit 6 Duck Legs (Optionally Trimmed) Duck Fat 1 Orange Fresh Thyme 4 Cloves of Garlic 100 g Sea Salt For the Salad 4 Large Tomatoes 1 Small Red Onion Parmesan For the Dressing 1 ltr Balsamic Vinegar 1 ltr Orange Juice 100 g Caster Sugar Method For the Confit Start by juicing and zesting the orange into a bowl, roughly chop some thyme and crush the garlic then combine with orange add to the salt.

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