Cooking duck confit, with its sweet, tender flesh and crisp skin - is surprisingly quick and easy - as long as we've done the initial 24-hour cure and three-hour slow cook for you here first, of course. 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, salt, garlic, thyme, brown sugar, bay leaves, black pepper, duck fat.
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
- SATURATED8.3g28.2g
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.

Serve with a green leaf or lentil salad, roast potatoes and a fruit chutney or quince paste melted into a quick cheaty sauce.

LOW CARB - ditch the lentils or potatoes and amp up the leaves - a mixture of watercress, radicchio, finely sliced fennel and rocket would be fantastic.

Heat 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 5 minutes on the skin side, then 3 minutes on the other, till heated through and nicely browned.

DEFROST INFORMATION: suitable for freezing. Defrost fully before cooking. Once defrosted, keep refrigerated and cook within 28 days.

Cooking instructions are guidelines only.  Ovens vary; please adjust cooking times accordingly.