Warm Duck Citrus Frisée Salad | How To Make Duck Confit

duck breast

🥗Healthier: chicken breast

💰Cheaper: pork tenderloin

Chicken is lower in fat, while pork offers a similar texture.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide healthy fats and are often less expensive.

Introduce the recipe and explain the concept of duck confit.

Prepare a dry brine by whisking together one tablespoon of kosher salt, a lot of black pepper, and the zest of one blood orange.

Place a cooling rack on a small baking sheet and arrange duck legs on the rack, patting them dry with paper towels.

Coat the duck legs in the salt mixture, ensuring it's worked into every nook and cranny.

Transfer the duck legs to the fridge and chill uncovered for 12 to 24 hours, preferably around 13 to 14 hours.

After brining, rinse the duck legs with cold water and pat them dry.

Transfer the duck legs to a narrow casserole dish for easier immersion in fat.

Preheat the oven to 200 degrees Fahrenheit.

Pour four and a half cups of melted duck fat into a small saucepan and add five to six slices of fresh ginger, five to six anise pods, one cinnamon stick, 12 to 14 black peppercorns, and 12 to 14 whole cloves.

Bring the fat mixture to a boil, then pour it over the duck legs in the casserole dish, ensuring they are fully immersed.

Transfer the duck to the oven and roast for six hours.

Once done, let the duck cool to room temperature before proceeding, or chill overnight and bring to room temperature before continuing.

Preheat the oven to 425 degrees Fahrenheit for the next step.

Shred half a head of savoy cabbage and place it in a colander.

Tear half a head of frisée lettuce into bite-sized pieces and add it to the colander with the cabbage.

Rinse the cabbage and frisée under cold water and let them drain in the sink.

Slice two persian cucumbers thinly and set aside.

Segment three blood oranges, optionally juicing the remnants for about two tablespoons of juice.

Heat a large oven-safe skillet over medium heat and take the duck legs out of the fat, shaking off any excess.

Place the duck legs skin side up in the skillet and sear for one to two minutes before transferring to the oven to roast for 10 minutes.

While the duck is roasting, prepare the glaze by whisking together the orange juice, three tablespoons of honey, and one tablespoon of soy sauce.

Make the salad dressing by finely chopping two scallions and combining them in a bowl with a quarter cup of neutral oil, a quarter cup of rice wine vinegar, one tablespoon of soy sauce, one teaspoon of granulated sugar, and two teaspoons of sesame oil, then whisk to combine.

After 10 minutes, take the duck out of the oven and brush on several coats of the glaze, then return to the oven for an additional 10 minutes.

Slice an avocado and spritz it with lime to prevent browning.

In a large bowl, combine the cabbage and frisée, add a cup of sesame sticks and the dressing, then toss to coat.

Once the duck is done roasting, take it out and give it one more coat of glaze.

Place a mound of salad in two bowls, arrange orange segments and cucumber slices on top, and add four to five slices of avocado before placing the duck leg on top.

Serve immediately.

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