AT A GLANCE
|01||Preheat oven to 180C. Bring stock, lentils, thyme and 150ml water to the boil over medium-high heat, reduce heat to medium and simmer until lentils are just tender and most of the liquid has reduced (18-20 minutes). Remove from heat, pour off any remaining liquid, season to taste and set aside in a large bowl.|
|02||Meanwhile, for orange vinaigrette, simmer orange juice and sugar in a small saucepan over medium-high heat until caramelised (6-8 minutes), remove from heat and add lemon juice and vinegar (be careful, hot caramel will spit). Whisk in olive oil and mustard, and season to taste.|
|03||Heat a frying pan over medium-high heat, add duck, skin-side down, and cook until skin is crisp, then turn and roast until warmed through (6-8 minutes). Spread walnuts on an oven tray and roast until browned (4-5 minutes). Coarsely shred duck (discard bones) and add to lentil mixture with beetroot and tender leaves, celery, oranges, walnuts and parsley, season to taste and toss to combine.|
|04||To serve, arrange salad on serving plates, and drizzle with orange vinaigrette.|
Note Confit duck is available from butchers, select delicatessens and growers' markets. Substitute fresh duck breast, cooked to medium-rare.