Duck, orange and beetroot salad recipe | Gourmet Traveller

Ingredients

• 1 blood orange, segmented
• 2 golden shallots, thinly sliced
• 1 red witlof, leaves separated
• 35 gm roasted hazelnuts, coarsely chopped (¼ cup)
• Duck confit
• 40 gm sea salt flakes
• 1 sprig thyme
• 1 garlic clove, bruised
• 4 duck Marylands (about 1kg)
• 750 gm duck fat or goose fat, melted
• Roast beetroot
• 4 each baby beetroot and baby golden beetroot
• 1 tsp olive oil
• Orange vinaigrette
• 300 ml orange juice
• 60 ml (¼ cup) extra-virgin olive oil
• Pinch of caster sugar, or to taste