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.
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
FAT TOTAL27g92.3g
- SATURATED8.3g28.25g
- SUGARS2.8g9.7g
  • 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.