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.
It comes with a quince and pomegranate glaze for finishing it off at home.
|SMALL (2 MARYLANDS)|
Frozen product. Defrost fully in the refridgerator. Once defrosted, cook and consume within 48 hours.
OVEN: preheat oven to 180C and line an oven tray with baking paper. Place the duck on a baking paper lined tray and brush with glaze. Cook in the oven for 10 minutes, then flash under the grill to crisp up the skin.
FRYPAN: pan fry in a dry, non-stick fry pan for five minutes on the skin side, then three minutes on the other, add the glaze and simmer till heated through.