Confit 5 Spiced Duck Legs, Aromatic Lentils, Roasted Hazelnuts with Birch & Waite Professional Beetroot & Blood Orange Dressing

Serves 10

Associated Products:


  • 2000g Confit duck legs:
    • 2500g duck legs (5 pieces)
    • 500g duck fat
    • 1000g canola oil
    • 150g orange juice
    • 5g orange peel
    • 2g Star Anise
    • 8g 5 spice
    • 4g cinnamon
    • 20g garlic cloves
  • 500g Poached Dutch Carrots
  • 1300g Aromatic lentils:
    • 500g French style lentils (raw weight)
    • 120g carrot, diced
    • 100g celery, diced
    • 2g Bay leaf
    • 5g Thyme
    • 3g Orange zest
    • 10g garlic from the duck legs
  • 25g parsley
  • 50g hazelnuts, crushed
  • 6g sea salt
  • 2g black pepper
  • 500mL Birch & Waite Professional Beetroot & Blood Orange Dressing


  1. For the duck confit, rub the duck legs in the 5 spice & combine in a large oven tray with the duck fat, canola oil and all of the spices ensuring the duck legs are fully covered, seal with tin foil & bake in a preheated oven at 140oc for 3 hours, allow to cool slightly in the liquid before removing but ensure you remove while still warm
  2. For the lentils; Rinse the lentils under cold water, transfer to a saucepan and cover with cold water. Bring to the boil and skim away any impurities. Reduce the heat & simmer. Add the bay leaf, thyme, carrot, celery, orange zest and garlic retained from the duck legs. Cook for 15-20 minutes until al dente. Strain lentils discarding bay leaf, thyme, garlic & orange zest. Cool 5 minutes and toss with 50g of the crushed hazelnuts, 50ml of the beetroot & blood orange dressing & 15g of chopped parsley.
  3. For the carrots; peel the Dutch carrots & trim the stalks. Gently poach in boiling salted water until just tender approx. 4 minutes depending on the size of the carrots.
  4. To serve; Place duck legs under a preheated grill until skin is crisp & the duck legs are heated through. Place the aromatic lentils on the base of the plate or platter. Arrange the poached carrots on the top of the lentils. Top with the duck legs, sprinkle over the remainder of the crushed hazelnuts & chopped parsley. Garnish with the beetroot & blood orange dressing

Chef's Tip

Ensure you strain off the duck fat whilst still warm. Save & use again for later.