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Jess murphy duck confit emilija jefremova
Photo by Emilija Jefremova

Confit duck leg salad with rainbow beets and blood orange

This duck confit dish is easier than you might think

Serving: 4
Time: 1-2 hours
Difficulty: Easy


  • 300g rainbow beets
  • Freshly ground salt and pepper
  • 4 confit duck legs, preferably from Silver Hill Duck
  • 3 blood oranges, skin cut off and sliced into circles
  • 1 red onion, thinly sliced
  • 1 handful parsley, chopped
  • 1 handful tarragon, chopped
  • 2 rainbow carrots, peeled and thinly sliced into ribbons
  • 3 heads of red endive or radicchio, washed and torn
  • 1 handful toasted peanuts or almonds

For the dressing:

  • 2 tbsp white miso
  • Thumb-sized piece of ginger, peeled and grated
  • 2 cloves garlic, minced
  • 45ml sesame oil
  • 45ml vodka
  • 45ml orange juice 


  1. Preheat your oven to 170C.
  2. First, make the dressing in a large bowl by whisking all the ingredients together until well combined. Season to taste and set aside.
  3. Sprinkle a layer of table salt onto a baking tray and then place the beets on top. Roast in the oven until tender, then leave to cool slightly before peeling and cutting into wedges. You can do this ahead of time if you want and serve the beets cold.
  4. Prepare the duck by placing it in a roasting dish and reheating in the oven for 10-12 minutes. Remove from the oven and tear the meat off the legs. Break the crispy skin into shards and reserve alongside the meat.
  5. Add the blood oranges, beets, red onion, herbs and carrots to a large mixing bowl and toss with the vodka dressing to coat generously.
  6. Cover the bottom of a large serving dish with the torn radicchio leaves. Pour the beet and orange salad over the leaves then top with the torn duck legs.
  7. Scatter the toasted nuts over the salad and serve.

Recipe by Jess Murphy, photography by Nathalie Márquez-Courtney

Originally published in the February 2021 issue of Food&Wine Magazine, click here to read the issue online

Click here for more poultry recipes 


"Unless you’re really dedicated to the project and have room for more than two litres of duck fat in your fridge, leave confit to the experts. Silver Hill Duck, which is based in Co Monaghan, uses everything from the animal; it’s a really sustainable company and its products are amazing. The confit is delicious and really easy to use so you can’t go wrong with this product. I’ve used roasted beets in this recipe, but you can also pickle them with apple cider vinegar, sugar and aromatic herbs, which would work very well too." - Jess Murphy