Tom Kerridge's Spiced Duck Salad with Bitter Leaves and Orange Recipe | Food Network UK

Ingredients

• 2 duck legs
• Sea salt flakes
• 1 tsp Chinese 5 spice
• Zest of ½ orange
• 300ml duck fat
• 2 sprigs rosemary
• 6 sprigs thyme
• 2 bay leaves
• 1 duck breast, skin on
• 1 tbsp honey
• Juice of 1 orange
• 2 tbsp red wine vinegar
• 1 tbsp pomegranate molasses
• 1 heaped tsp Dijon mustard
• 1 heaped tsp wholegrain mustard
• 80ml olive oil
• Salt
• freshly ground pepper
• 1 medium candy stripe beetroot, peeled and julienned
• 1 large head Rosa del Veneto, leaves separated and torn into bite-sized pieces
• 1 head red endive, trimmed and thickly sliced
• 2 baby cucumbers, thinly sliced
• 2 handfuls watercress, leaves picked
• 2 oranges, peeled, halved and sliced