To make the crispy vegetables, heat a deep-fat fryer filled with rapeseed oil to 170°C (340°F). If you don’t have a deep-fat fryer, heat a pot of oil, using a herb place it into the oil and it begins to crackle with the oil is heated enough. Using a potato peeler, shave the carrot and parsnip into thin strips or ribbons. Working in batches, deep-fry the vegetable strips for 30 seconds to 1 minute, until crisp and golden brown, moving during frying. Remove from the oil and place on kitchen paper.
Preheat the oven 170°C (340°F). to To heat the confit duck legs, heat a medium frying with a little rapeseed oil. Add the confit duck legs skin side down for 2-3 minutes and turn over to the flesh side for a further 2-3 minutes. Add the duck legs to an oven proof dish lined with parchment paper and place in the oven for approximately 8 minutes to heat through.
To make the dressing, in a small bowl mix all the ingredients together. Set aside until required.