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. The final cook to brown and crisp the skin is up to you.
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.
| SMALL (2 MARYLANDS) | |
| ENERGY | 8265.9kj |
| PROTEIN | 65.2g |
| FAT TOTAL | 184.6g |
| - SATURATED | 56.5g |
| CARBS | 19.8g |
| - SUGARS | 19.4g |
| SODIUM | 3997.7mg |
Small:
Two marylands - serves two adults with accompaniments
Serve with a green leaf or the Puy lentil salad with roast beetroot, walnuts and goats cheese, or with roast potatoes and a fruit chutney or quince paste melted into a quick cheaty sauce.
LOW CARB - ditch the potatoes and amp up the leaves - a mixture of watercress, radicchio, finely sliced fennel and rocket would be fantastic.
Frozen product. Once defrosted, reheat and consume within 14 days.
TO COOK: Defrost fully before cooking. Place duck pieces in a preheated 180C oven for 10 minutes, then flash under the grill to crisp up the skin; alternatively, 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 browned.
