Duck Confit with Carrot-Orange Puree and Barley

Duck Confit with Carrot-Orange Puree and Barley Recipe: For the Duck confit: - Blend together 2 cups of salt, 2 cups of sugar, zest of 1 orange, 4 juniper berries, 4 star anise, 1 tbsp of whole black peppercorns, 2 bayleaves and 1 sprig of thyme. Cure the duck with blend that you just made for 24 hours. Next day, wash the duck legs to remove the cure and pat dry. Transfer to a pan and cover the legs with duck fat, half a bulb of garlic, thyme and shallots. Cook at 230F for 3-4 hours. At the end, broil at low to get a crispy skin. For the Orange & Carrot Puree: Chop 3 carrots and 1 shallots. Cook sliced shallots in butter for a min. Add carrots, the zest of half an orange. Add 1/3 cup of water and cook until the carrots are tender. Blitz till smooth then add orange juice and season with salt. For the Barley: I parboiled the barley for 20mins. Cook garlic and shallots till translucent. Add barley. Add a little bit of veg stock and reduce. Finish with butter, parsley, chives and lemon juice.