Duck Confit With Slow-Cooked Broccoli And Blood Orange Recipe

Name: Duck Confit With Slow-Cooked Broccoli And Blood Orange Recipe
Total time: 200 min
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

www.olivemagazine.com

This dish takes advantage of the peak mid-winter produce of purple sprouting broccoli and blood oranges to produce something that feels distinctly sunny

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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