A couple of duck confits, maybe with some pickled cherries or cranberry 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. To serve, reheat duck pieces in a 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. Serving size is two pieces of confit, serving two people. Can be frozen, but will also keep for at least four weeks in the fridge. Defrost before use.
Duck, duck fat, salt, brown sugar, bay leaves, thyme, garlic, peppercorns.
MAY CONTAIN TRACES OF:
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.
|PER 100G||PER SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.