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.
| Per 100g | Small | |
| ENERGY | 3385kJ | 13877kJ |
| PROTEIN | 12.9g | 52.8g |
| FAT TOTAL | 78.0g | 320g |
| - SATURATED | 23.9g | 980g |
| CARBS | 16.6g | 68.2g |
| - SUGARS | 11.0g | 45.0g |
| SODIUM | 994mg | 4076mg |
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. Defrost in Refrigerator. Once defrosted, reheat and consume within 14 days.
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.
