A couple of duck confits, maybe with the beetroot and 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. 
Free-range duck marylands, 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.
 SMALL (2 MARYLANDS)
ENERGY8265.9kj
PROTEIN65.2g
FAT TOTAL184.6g
- SATURATED56.5g
CARBS19.8g
- SUGARS19.4g
SODIUM3997.7mg
Small:
Serves two adults
Duck always likes something fruity - try our pineapple cherry and roasted cinnamon glaze. Serve with the beetroot and cranberry relish. We love confit with a lentil salad but a green salad works well in summer too. The duck fat potatoes would also work well here. 

Fresh product. Suitable for freezing. Defrost fully before cooking. Use or freeze within 14 days.

Line an oven tray with baking paper. 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.