Confit Duck with Potato, Samphire and Broad Bean Salad

Serves: 4

For the confit duck legs:

  • 1 tbsp coarse sea salt
  • 4 duck legs (including thigh joints)
  • black pepper
  • ¼ tsp coriander seeds
  • 2 cloves garlic, crushed
  • 2 bay leaves
  • 2 large sprigs of thyme
  • 500g duck fat or goose fat 

For the warm bacon dressing:

  • 4 rashers streaky bacon
  • 1 tsp wholegrain mustard
  • 2 tbsp apple cider vinegar
  • 2 tsp honey
  • black pepper
  • 100ml olive oil

For the potato, samphire and broad bean salad:

  • 500g baby potatoes
  • 1 tbsp grapeseed oil
  • 200g samphire, well rinsed
  • 200g broad beans 

1. For the confit duck, rub with salt. Place duck and mixed peppercorns, coriander seeds, garlic, bay leaves and thyme in a covered container overnight.

2. Preheat the oven to 150°C.

3. Place dried duck legs in a roasting tray. Melt the duck fat over a low heat and pour over, making sure the legs are submerged in the fat. Seal with tinfoil and cook for 2,5 hours.

4. For the warm bacon dressing, grill the bacon until golden brown and crispy. Take 2 rashers and break into small pieces, then set aside. Place the rest of the crispy bacon and any bacon juices from the grill pan in a jug, add mustard, vinegar and honey, then season. Blend together using a stick blender and then slowly incorporate the olive oil until smooth and combined.

5. For the salad, boil the potatoes until cooked through. Drain well and cut them in half lengthways. Heat the grapeseed oil in a frying pan over a high heat and fry the potatoes until they are golden brown. Remove from the pan and set aside.

6. Bring a medium-sized pot of water to the boil. Blanch the samphire for 7 min. Remove and refresh in iced water. Put the shelled broad beans in the boiling water, and cook for 2 min.

7. Lightly fry the samphire and broad beans in a little olive oil.

8. Remove the duck from its fat and roast under the grill until crispy and golden.

9. Toss together the baby potatoes, samphire and broadbeans. Drizzle over the dressing. 

Enjoy this recipe with a Shiraz. 

Try a Shiraz from SA’s Top 12 Shirazes 2016, go to for more information.

Recipe Diane Heierli • Photography C&D Heierli