Confit duck legs with rosemary and orange zest salad Recipe | Luv-a-Duck – Australia’s Favourite Duc

Ingredients

• 500g confit duck legs
• 2 sprigs rosemary
• 1 orange, juice and zest
• 120g wild rocket, washed
• 1 orange, zest and segmented
• 1 lemon, zest and segmented
• 1 lime, zest and segmented
• 2 teaspoons of mustard
• 60ml olive oil
• 15 ml maple syrup
• 15ml balsamic
• salt and pepper