Spiced confit duck, autumn slaw, orange dressing

Name: Spiced confit duck, autumn slaw, orange dressing
Yield: 6
Ingredients: 2 baby red radishes, trimmed, shaved; 2 baby fennel, trimmed, shaved; 2 baby (Dutch) carrots (we used orange and purple), peeled into strips; 1 large Lebanese cucumber, peeled into strips; 100g frozen edamame, thawed; Juice of 2 oranges (approx 1 cup [250ml]), strained; 50.00 ml caster sugar; 60ml sherry vinegar; 60ml olive oil; 1/2 tsp Chinese five spice powder; 500g rock salt; 500g brown sugar; Finely grated zest of 2 oranges; 40.00 ml Chinese five spice powder; 10g ginger; 2 garlic cloves, crushed; 2 coriander roots, washed, finely chopped; 6 duck marylands (skin on); 1.25l duck fat

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by Colin Fassnidge

Chef and My Kitchen Rules judge

May 22, 2019

There’s spice, not basil, in his classic duck dish and it’s fowl play from the butcher.

2 baby red radishes, trimmed, shaved
2 baby fennel, trimmed, shaved
2 baby (Dutch) carrots (we used orange and purple), peeled into strips
1 large Lebanese cucumber, peeled into strips
100g frozen edamame, thawed

Orange dressing

Juice of 2 oranges (approx 1 cup [250ml]), strained
2 1/2 tbs caster sugar
1/4 cup (60ml) sherry vinegar
1/4 cup (60ml) olive oil
1/2 tsp Chinese five spice powder

Cured duck marylands

500g rock salt
2 firmly packed cups (500g) brown sugar
Finely grated zest of 2 oranges
2 tbs Chinese five spice powder
2cm piece (10g) ginger, finely grated
2 garlic cloves, crushed
2 coriander roots, washed, finely chopped
6 duck marylands (skin on)
5 cups (1.25L) melted duck fat

Method

1.

For cured duck, combine salt, sugar, zest, five spice, ginger, garlic and coriander in a large bowl. Add duck and toss to coat, making sure duck is covered thoroughly. Cover and chill for 5 hours. Wash cure mixture from duck under cold running water and pat dry with paper towel.
2.

Preheat oven to 220°C. To confit the marylands, submerge in a large, deep, rectangular roasting pan or ovenproof saucepan and pour over enough duck fat to cover (if you do not have enough, add a little olive oil). Place on the middle shelf of oven, reduce oven to 110°C and confit for 6-7 hours or until the thigh bone twists easily away from the flesh. Using a slotted spoon, transfer marylands, skin-side up, to a large baking tray. (Allow leftover oil to cool, then strain through a fine sieve or oil filter; refrigerate and use again.)
3.

Preheat oven grill to high and grill duck for 6-8 minutes or until skin is golden.
4.

Meanwhile, for the dressing, place orange juice and sugar in a small saucepan over medium-high heat, stirring to dissolve sugar. Bring to the boil and simmer for 4-5 minutes or until reduced by half. Transfer to a small heatproof bowl with vinegar, oil and five spice. Season to taste and whisk to combine. Set aside.
5.

To make the slaw, gently toss radish, fennel, carrot, cucumber and edamame in a bowl to combine. Add half the dressing, season to taste and toss well. Divide slaw and confit duck among serving plates and drizzle with remaining dressing to serve.