Dermot Bannon serves up a starter of Duck Confit on The Restaurant.


  • 4 duck legs
  • 8 star anise (roughly ground)
  • 200 g maldon salt
  • 800 g duck fat (melted)
  • 4 star anise, whole
  • 100 g mixed baby leaves
  • 2 oranges segmented
  • 15 g toasted walnuts (halved)
  • for the dressing:
  • 3 tblsp extra virgin olive oil
  • 1 tblsp walnut oil
  • 1 tsp dijon mustard
  • 2 tsp runny honey
  • 1 orange (juice only)
  • salt and freshly ground black pepper


  • To make the confit, first put the star anise and salt in a bowl and mix well. Place each duck leg in the bowl and coat the meat thoroughly with the mixture. Place the legs in a dish and cover with Clingfilm and leave to marinate in the fridge for 24 hours or at least overnight.
  • Pre-heat the oven to 135°C.
  • Wash the duck legs in cold water to remove all the salt and star anise. Pat the legs dry with some kitchen paper and place them in an ovenproof dish. Cover with the duck fat and add the star anise. Cover tightly with silver foil and bake in the preheated oven for 3 hours. Remove the dish from the oven and leave the duck to cook in the fat.
  • For salad dressing, whisk the olive oil, walnut oil, mustard, honey and orange juice until it emulsifies, season well with and salt and pepper. Drizzle the dressing over the salad leaves, and sprinkle in the orange segments and walnuts.
  • Remove the duck from the fat and place under a hot grill for about 7-8 minutes until the meat is hot and the skin caramelised.
  • Place some dressed salad on a serving dish, and put a duck leg on top. Serve immediately.

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