Confit duck & candied orange salad

Name: Confit duck & candied orange salad
Total time: 240 min
Ingredients: 1 tablespoon fresh thyme leaves; 1/3 cup (100g) coarse cooking salt (kosher salt); 2 tablespoons chinese five-spice; 4 (1.2kg) duck marylands; 2 litres (8 cups) olive oil, approximately; 1/3 cup (75g) caster (superfine) sugar; 1/3 cup (80ml) water; 3 whole cloves; 1 medium_piece orange (240g), sliced thinly; 120 grams baby rocket (arugla) leaves; 1 cup fresh chervil leaves, loosley packed; 1/3 cup (35g) walnut halves, roasted; 1 teaspoon digon mustard; 1 tablespoon verjuice; 1 1/2 tablespoon olive oil

www.womensweeklyfood.com.au

Duck can be cooked up to 4 days ahead. Keep covered in oil in the refrigerator. Note

View full recipe on www.womensweeklyfood.com.au

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