Pat dry the duck legs using paper towels. Sprinkle half of the salt on the bottom of a dish, add half of garlic, about a quarter of sliced red onion and some fresh herbs. Arrange duck legs in a single layer, skin side up, and sprinkle with the remaining salt, garlic, onion, herbs and some freshly ground black pepper. Cover the dish, and refrigerate overnight or up to 48 hours.

Preheat the oven to 240F (115C).

Remove the dish from the refrigerator and rub off the excess of salt and spices, and arrange the duck legs on the bottom of a heavy baking dish.

Melt duck fat over low heat and pour over the legs. The legs should be fully covered by fat.

Place the dish in the oven and cook, uncovered, for about 2-3 hours, until the duck is cooked and tender. (check with a knife, it should come out easily)

Remove from the oven and let cool slightly.

Transfer the legs into a heat-proof casserole dish, strain the fat over the legs and let cool to room temperature.

Refrigerate until ready to serve, up to 6 weeks.

For the salad. First prepare the dressing. In a small bowl or jar add the dressing ingredients and mix to combine.

In a salad bowl add mixed salad, segmented orange slices, avocado slices, toasted nuts and coat with the dressing. (Reserve about 2 tsp of dressing for the plating if desired).

Carefully remove duck legs from fat. I like to put the dish in a larger pan filled with warm water, over low heat, to gently melt the fat and remove the legs without breaking.

Heat a large non stick pan over medium-high heat. Add about 1 tbsp of duck fat. Add the legs skin side down and cook for about 5 minutes, flip and cook for about another  3 minutes until crisp on all sides.

Serve immediately alongside fresh salad or your favorite side dish. Enjoy!