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Recipe: Confit duck leg, orange and walnut salad and celeriac remoulade

Executive chef at Stanley House, Steve Williams, shares his recipe for a traditional hearty dinner of confit duck leg, orange and walnut salad and celeriac remoulade.

Makes 4


For the duck leg

  • Four male duck legs
  • Rock salt
  • Cracked black pepper
  • One large orange – zested and cut into segments (reserve for the salad)
  • One sprig rosemary – chopped
  • Two cloves garlic – chopped
  • Duck fat – to cover

For the salad

  • One head celeriac – peeled, sliced, cut into thin matchstick sized strips
  • Wholegrain mustard
  • Salt/pepper
  • Two tablespoons mayonnaise
  • Frisee lettuce
  • 40g chopped walnuts
  • Orange segments – reserved from the duck marinade
  • Mustard cress

For the walnut dressing

  • 40ml walnut oil
  • 30ml peanut oil
  • 20ml white wine vinegar
  • One teaspoon French mustard
  • One teaspoon maple syrup
  • 40g chopped walnuts
  • Salt/pepper

Method: for the duck

  1. Check the duck leg for quills and remove if necessary
  2. Place in a tray, sprinkle with the salt and rub into the meat. Clingfilm and refrigerate for 24 hours
  3. Next day, remove from the fridge, wash off the salt residue and pat dry
  4. Place back into a tray, sprinkle with the pepper, rosemary, garlic, orange zest, and rub into the meat. Clingfilm and refrigerate for 24 hours
  5. Melt the duck fat and pour over the duck until completely covered. Cover with tinfoil or a lid and place into a pre heated oven at 110 degrees Celsius and cook until the meat comes easily away from the bone
  6. When the duck is cooked, drain off the fat and leave to cool and refrigerate until needed. The fat can be stored in the fridge and used again

Method: for the salad

  1. Season the celeriac and leave for 30 minutes. Squeeze dry and add enough mayonnaise to bind together
  2. Add the wholegrain mustard to your taste and correct the seasoning

Method: for the walnut dressing

  1. Whisk all the ingredients together, season and reserve

To finish

  1. Place the duck legs skin side down onto a non-stick tray in a hot oven until the skin becomes crispy
  2. Place a neat pile of the remoulade in the centre of a plate, top with the duck leg and garnish with the frisee salad leaves, orange segments, and chopped walnuts
  3. Dress with the walnut vinaigrette and scatter with mustard cress and serve
  4. Enjoy!