Duck confit is the perfect dinner for two (or four, or six...): it's quick to prepare (well, at your end it is; at ours, it's a two-day labour of love), incredibly delicious, and always feels a bit celebratory. We confit our duck marylands by first curing them overnight in a salt, sugar and herb rub, then cooking them very gently in their own fat. The orange and maple glaze is a reduction of orange juice and maple syrup, scented with fresh thyme and finished with orange zest.
Free range duck marylands, orange maple glaze (maple syrup, orange juice, orange zest, garlic, olive oil, thyme, salt, cinnamon, black pepper), sugar, salt, garlic, thyme, bay leaves, duck fat, black pepper
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| Per 100g | Per Serve (205g) | |
| ENERGY | 2502kJ | 5129kJ |
| PROTEIN | 17.3g | 35.4g |
| FAT TOTAL | 48.9g | 100g |
| - SATURATED | 14.9g | 30.6g |
| CARBS | 25.2g | 51.7g |
| - SUGARS | 22.6g | 46.3g |
| SODIUM | 1046mg | 2145mg |
Small:
2 Duck marylands with glaze, serves two adults
Serve with the warmed sauce poured over and a salad of mixed leaves, like watercress and radicchio or some braised Puy lentils or buttered mash.
Defrost fully and preheat oven to 200C.
Place the duck marylands on a baking paper-lined tray and cook in the oven for 15 minutes. For crispier skin, flash under the grill for a few minutes.
Heat the sauce in a small saucepan and drizzle over the duck when serving.
Serve with potato gratin, brussels sprouts or buttered mash.
Place the duck marylands on a baking paper-lined tray and cook in the oven for 15 minutes. For crispier skin, flash under the grill for a few minutes.
Heat the sauce in a small saucepan and drizzle over the duck when serving.
Serve with potato gratin, brussels sprouts or buttered mash.
