Confit Duck Leg with Pomegranate and Lychee Salad

Steps

1. oven to 220oC. Bring a small pot of salted water to the boil. Line an oven tray with baking paper.
2. Cook potatoes in pot of boiling water for 5–7 minutes, until just tender. Drain and set aside. Pat duck dry with paper towels and season skin with salt.
3. Heat a drizzle of oil in a small fry-pan on low-medium heat. Cook duck, skin-side-down, for 2–3 minutes, until skin is crispy and golden. Transfer to prepared tray, ensuring duck is skin-side-up. Reserve duck fat.
4. Place duck in oven and cook for 5–8 minutes, until heated through. While duck cooks, prepare salad. Cut pomegranate in half, and hold half over a medium bowl, smack rind with a large wooden spoon (seeds should eject directly into the bowl).
5. Peel and dice mango 1cm and roughly chop cos lettuce.
6. Add both to bowl with pomegranate seeds, along with cooked and drained potatoes and all remaining pomegranate and lychee salad ingredients. Drizzle with a little reserved duck fat and season to taste with salt and pepper.
7. place pomegranate and lychee salad on a plate and top with confit duck leg. Crumble over freeze dried lychee. Serve remaining lime on the side (if using).