Ingredients

The following ingredients have 4 Servings
  • 3 large duck legs
  • 3 tsp rock salt
  • 1 star anise
  • 1/4 tsp coriander seeds
  • 1/4 tsp white peppercorns
  • 2 fresh bay leaves
  • 2 sprigs thyme
  • 1 clove garlic, finely sliced
  • 1 strip of ruby grapefruit rind,
  • no white pith
  • 200g duck fat
  • 1 ruby grapefruit
  • 2 handfuls baby spinach leaves
  • handful frisée leaves
  • 6 radicchio leaves
  • 2 tbsp toasted hazelnuts
  • 2 red radishes, thinly sliced
  • 2 1/2 tbsp good-quality extra virgin olive oil
  • 1/2 tbsp hazelnut oil
  • 1/2 tbsp good-quality balsamic vinegar
  • 1 tsp honey
  • 1/2 tsp sea salt
  • fresh ground pepper, to taste

Instruction

  • <p>FOR THE DUCK, rub the salt into the legs and place on a perforated tray with another tray underneath to catch drips while cooking and refrigerate for 3 hours.</p> <p>PREHEAT an oven to 120°C.</p> <p>WIPE SALT from duck legs with a cloth. Place legs and all remaining ingredients except the duck fat in a deep roasting tray.</p> <p>HEAT DUCK FAT in a saucepan. When duck fat is simmering, pour over duck legs. Cover with aluminium foil, place in oven and cook for 2-2½ hours, until the duck meat is tender. Ensure the duck fat doesn't get too hot otherwise the legs&nbsp;will fry and become dry and stringy.</p> <p>REMOVE LEGS from oven and allow to cool in fat for at least half an hour. Lift from the fat with a slotted spoon and drain. Remove skin, bone, cartilage and excess fat. Shred meat into bite-sized pieces.</p> <p>FOR THE SALAD, cut away skin and pith from the grapefruit. Segment it over a bowl to capture juice. Reserve about&nbsp;½ tbsp juice for dressing. Roughly tear frisee, shred radicchio and chop hazelnuts.</p> <p>FOR THE DRESSING, whisk ingredients with about 1/2 tbsp grapefruit juice. Taste and adjust seasoning.</p> <p>COMBINE ALL INGREDIENTS in a bowl and gently toss together. Divide over four plates and serve.</p>