Confit Duck & Blood Orange Salad

Fancy just got fast with our beautiful Individual Duck Confit legs from French master Jean Larnaudie.

(serves 2)


  • 2 Jean Larnaudie confit duck legs (room temperature)
  • 1 baguette
  • 15g shelled unsalted walnut halves
  • 2 blood oranges
  • 50g watercress or mixed greens


  • Preheat the oven to 180 degrees, place your roasting tray in the oven to also warm up.
  • Place the duck legs skin side up in the tray including any extra fat.
  • Roast until brown and crispy, around 10-15 minutes.
  • Meanwhile cut 10 chunky slices of baguette and heat with the walnuts and some oil (or extra duck fat) in a hot pan to toast and get golden.
  • Top and tail the oranges, cut away the peel, then finely slice into rounds (removing any pips).
  • Dress the leaves with a little olive oil, and mix the orange through the leaves, season well.
  • Now it's time to plate up.
  • Put the leaves with orange in the center of the plates, place the baguette slices around the plate.
  • The duck legs can rest on the greens with the walnuts sprinkled on top.
  • Recipe inspired from Jamie Oliver

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