INGREDIENTS

For Duck Confit
1kg Duck leg (4pcs)
1.5kg Duck fat
2tsp Coriander seed
2tsp Fennel seed
2tsp Cumin seed
2tsp Cinnamon powder
1kg Rock salt
3tsp Black pepper corn
2pcs orange zest
2pcs Spanish onion

Fennel salad
Lettuce: 70g
1 orange segment
Fennel: Sliced 20g

METHOD

For Duck Confit
1 Mix all the dry herbs, rock salt, black pepper, orange zest and Spanish onion in bowl
2 Marinate duck leg use herb and salt mix for 4-5hours store in fridge
3 Rinse then pat dry
4 Preheat the oven to 150c.
5 Place the duck into deep baking tray with melted duck fat (cover with the fat completely) then cover oil surface with the baking paper
6 Cook for 3-4hours
7 Place the cooked duck in preserving container cover completely with the cooking fat. Keep refrigerated for up to 3 month
8 Heat the non stick frying pan and crisp the duck skin for 4-5min, then turn the skin side up place the oven for another 10min.

Fennel salad
1 Use slicer to slice the fennel, then drop into water (squeeze lemon juice into water to stop colouring)
2 Drain well, then mix with lettuce leafs and orange segment.
3 For the dressing, use freshly squeezed lemon juice and extra virgin olive oil, sea salt flake, freshly grounded black pepper mix together. Then to mix with salads

The Carousel thanks Fitzroy Inn’s Cafe | Wine Bar for this recipe.