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.

• 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.