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Duck confit with slow-cooked broccoli and blood orange

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Serves 2

A little effort

Prep: 20 mins

Cook: 3 hrs

plus overnight salting

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This dish from Saltine's restaurant takes advantage of the peak mid-winter produce of purple sprouting broccoli and blood oranges, to produce an impressive dish that feels distinctly sunny

Gluten free

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Try this recipe for duck confit with slow-cooked broccoli and blood orange, then discover roast duck with sherried shallots, slow roast fennel pork with confit shallots and duck ragu. Next, try more recipes with purple sprouting broccoli.

Duck confit with slow-cooked broccoli and blood orange recipe

Ingredients

Nutrition

• 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

Nutrition: per serving

• kcal755
• fat63.2g
• saturates14.7g
• carbs17.6g
• sugars16.2g
• fibre7g
• protein25.6g
• salt1.2g

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Method

• step 1

  Start by salting the duck legs overnight, using 1% salt to the weight of the duck legs. The next day, wash the salt from the legs and pat them dry with kitchen paper.

• step 2

  Melt the duck fat in a pan, then submerge the legs and gently cook for 2 hrs-2 hrs 30 mins until the meat is tender and you can bend the leg joint easily. Can be cooled and stored in the fat in the fridge for up to a week.

• step 3

  Chop the broccoli into small pieces, stems included. Gently cook it in a pan with the extra-virgin olive oil, with the anchovies and garlic, adding water as you cook to ensure the final result is soft, with no bite. By this time the broccoli should have broken down – make sure all the water has evaporated and then mash it slightly to help it along. Finish with chilli and black pepper, then season to taste.

• step 4

  To finish the dish, remove the confit duck leg from the fat and scrape off any excess, then roast at 200C/180C fan/gas 6 for 30 mins until crisp.

• step 5

  Reheat the broccoli. Meanwhile, mix the rosemary, honey, lemon and the ½ tbsp of extra-virgin olive oil. Finish the dish with the blood orange slices and the rosemary dressing to serve.

Now try more duck recipes.

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