A couple of duck confits, maybe with the cranberry and apple relish, makes an elegant Christmas dinner for two or you could hide some away to use over the holidays - we love it shredded through a salad in summer. We confit (or preserve) our duck by first curing it overnight in a salt, sugar and herb rub, then cook it very gently in its own fat until it is so tender it almost falls off the bone. 
Free-range duck, duck fat, salt, brown sugar, bay leaves, thyme, garlic, black pepper.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100G (RAW)PER MARYLAND
ENERGY1210kj4132.9kj
PROTEIN9.5g32.6g
FAT TOTAL27g92.3g
- SATURATED8.3g28.25g
CARBS2.9g9.9g
- SUGARS2.8g9.7g
SODIUM585.2mg1998.8mg
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.
Duck always likes something fruity - for an instant sauce, try melting quince paste and using it to glaze the duck. Serve with the apple cranberry and apple relish. We love confit with a lentil salad but a green salad works well in summer too. Potatoes roasted in duck fat would be a fine accompaniment.

Suitable for freezing. Defrost fully before cooking. Use or freeze within 28 days.

To serve, reheat duck pieces in a preheated 180C oven for 10 minutes, then flash under the grill to crisp up the skin, or pan fry in a dry, non-stick frying pan for five minutes on the skin side, then three minutes on the other, till heated through and browned.