Confit Duck & Blood Orange Salad

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

(serves 2)

Ingredients

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

Method

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