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 | |
| ENERGY | 1210kj | 4132.9kj |
| PROTEIN | 9.5g | 32.6g |
| FAT TOTAL | 27g | 92.3g |
| - SATURATED | 8.3g | 28.2g |
| CARBS | 2.9g | 9.9g |
| - SUGARS | 2.8g | 9.7g |
| SODIUM | 585.2mg | 1998.8mg |
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
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 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 reheat within 48 hours.
Serve with a salad of Puy lentils or bitter leaves with potatoes roasted in duck fat or buttered mash on the side.
LOW CARB - ditch the lentils or potatoes and amp up the leaves - a mixture of watercress, radicchio, finely slice fennel and rocket would be fantastic.
