For the confit, sprinkle two thighs and legs of a fat duck, some gizzards and heart (optional!) with dried thyme, tarragon, marjoram, two tbs. coarse salt, pepper. Marinate overnight.

 

Next day, heat a non stick frying pan and add the duck. Cook on a very low heat, covered, until most of the fat is melted. Add same quantity of water as fat in the pan, add gizzards and hearts, cover and cook in a very slow oven (mark 3) for one hour until very soft.

 

Blend a vinaigrette with one full teaspoon of mustard, two tablespoon of port, one tablespoon of orange juice, a tablespoon of boiling water and one of olive oil, salt and pepper to taste.

 

Optionally, sauté a little foie gras. Cut all meat in small pieces, and mix with dressing and salad leaves, like rocket, lollo biondo, trevis0, etc.