Duck Confit With Slow-Cooked Broccoli And Blood Orange Recipe | olivemagazine

Ingredients

• 2 duck legs
• coarse salt for curing
• duck fat for confiting
• 250g purple sprouting broccoli (or combine with greens such as kale or spinach; a handful of spinach at the last minute adds colour)
• 50ml extra virgin olive oil plus ½ tbsp
• 2 anchovies
• 2 garlic cloves finely sliced
• ½ tsp dried chilli flakes
• ½ rosemary sprig leaves finely chopped
• 1-1½ tbsp honey
• ½ lemon juiced
• 1 blood orange peel and pith removed, sliced into pinwheels