Duck Confit with a Rocket and Goat's Cheese Salad

Confit Duck

▢ 6 cumin seeds
▢ 12 coriander seeds
▢ 3 juniper berries
▢ 50g flaky sea salt
▢ 6 duck leg and thigh joints
▢ 1 small bunch thyme
▢ 2 garlic cloves, minced
▢ small bunch parsley and thyme
▢ 1 rosemary branch
▢ Approximately 500g goose or duck fat
▢ 2 bay leaves
▢ 1 tsp black peppercorns

Rocket & Goat's Cheese Salad
▢ 500g Rocket
▢ 1 cup walnuts, chopped roughly
▢ 250g goats cheese, crumbled into chunks
▢ 250g strawberries, sliced roughly

Vinaigrette Dressing
▢ 1/4 cup white wine vinegar
▢ 2 Tb olive oil
▢ 2 tsp dijon mustard
▢ 2tsp honey
▢ salt & pepper, to taste

Duck Confit

1. The day before cooking, put the cumin and coriander seeds in a dry pan and toast until they are slightly coloured and aromatic. Remove to a board and crush them with the blade of a knife. Crush the juniper berries and mix with the spices and the salt. Rub the mixture over the duck, sprinkle with thyme, rosemary and sliced garlic and chill for 24 hrs, turning two or three times as they marinate.

2. The next day, heat oven to 130C fan-forced. Wipe the duck with kitchen paper and pat dry, but don’t wash off the marinade.

3. Put the duck in a casserole dish and cover with the duck fat. Add the bay leaves and peppercorns and cook for about 2½ hrs, or until the meat is almost falling away from the bone. You can store the duck very simply by placing it in a pudding bowl, covering it with the fat and keeping it in the fridge: as

4. To cook, remove the confit duck legs from their fat. Put an ovenproof frying pan on the stove until it is hot. Add the duck legs, skin-side down, and cook for 4 mins. Turn the legs and transfer the pan to the oven for 30 mins, until crisp.

Rocket & goats Cheese Salad

1. Add all ingredients together and toss in a large bowl.

2. Add all dressing ingredients together in a jar and shake vigorously until emulsified.

3. Drizzle dressing on your tossed salad until well coated.

Serve Confit duck with Rocket & Goat's Cheese Salad and a bottle of Miles from Nowhere Rosé.