Duck Confit Orzo Salad

Recipe idea with Sheridans Duck Confit, Rustichella Orzo and charred broccoli. Recipe time 30 min.

Ingredients (Serves 2):

360g Sheridan Duck Leg Confit

150-200g Rustichella Orzo

2tsp Odysea Pomegranate Molasses

30g flat leaf parsley

For the charred broccoli:

200g tenderstem broccoli

1 tbsp Odysea Extra Virgin Olive Oil

½ tsp Achill Sea Salt

For the lemon dressing:

½ Odysea Preserved Lemon, julienned

1  Fresh Lemon, juice and zest

3 tbsp Odysea Extra Virgin Olive Oil

½ tsp Achill Sea Salt

Pinch of freshly ground black pepper

Method:

  • Preheat the oven for 10 minutes on its highest temperature (260-275 C or gas mark 9-10).
  • Place the duck legs on a baking tray or pan on the bottom shelf of the oven.
  • Meanwhile bring 2lt of water to the boil, season well with salt. Once the water comes to the boil add the orzo. Boil for 8 minutes stirring occasionally to prevent it sticking to the pot.
  • Strain the orzo, put into a bowl and mix well with 1 tbsp of olive oil. Set aside to cool at room temperature. Note: you will need to stir the cooling orzo occasionally to prevent it sticking together.
  • To julienne the preserved lemon, first cut the lemon in half and place the piece you are not using back in the jar. Cut the half lemon into two wedges and remove all of the flesh using a sharp knife. You only want the zest of the lemon. Cut into very thin strips.
  • To make the dressing, place the julienned preserved lemon, lemon juice and zest, olive oil, sea salt and pepper in a jar. Shake vigorously until combined.
  • Trim the bottom stem of the tenderstem broccoli. Toss in a bowl with olive oil and sea salt. Place on a large baking tray lined with tin foil. Be sure to spread the broccoli out so it has enough space to get crispy.
  • After the duck has been in the oven for 15-20 minutes (it should be starting to get crispy), place the tenderstem broccoli on the second shelf from the top of your oven.
  • Dress the room temperature orzo with the lemon dressing. Chop the parsley and mix well into the orzo.