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Duck confit with quince and pomegranate glaze

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HERE'S HOW WE MAKE IT

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.

We make a sweet, tangy glaze by combining quince paste and pomegranate molasses with hint of rosemary, ready for you to brush over the duck just before its final cook at home in the oven.

INGREDIENTS

Free-range duck marylands, quince and pomegranate glaze [quince paste (quince, sugar), pomegranate molasses (pomegranate concentrated juice, potassium sorbate), water, rosemary], sugar, salt, bay leaves, thyme, garlic, duck fat, black pepper

ALLERGENS

MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 Per 100gSmall
ENERGY3385kJ13877kJ
PROTEIN12.9g52.8g
FAT TOTAL78.0g320g
- SATURATED23.9g980g
CARBS16.6g68.2g
- SUGARS11.0g45.0g
SODIUM994mg4076mg

SIZES

Small:
Two duck marylands and glaze- serves two adults with accompaniments

GOES WITH

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.

PREP, COOK AND SERVE

Frozen product. Defrost in Refrigerator. Once defrosted, reheat and consume within 14 days.

Defrost fully.
OVEN: Preheat oven to 180C. 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 frypan for five minutes on the skin side, then three minutes on the other, add the glaze and simmer till heated through.
Serve with potato gratin, brussels sprouts or Wimmera grain salad.
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