Duck confit with blood orange sauce

Duck confit is the perfect dinner for two (or four, or six...): it's quick to prepare (well, at your end it is; at ours, it's a two day labour of love), incredibly delicious and always feels a bit celebratory. We confit our duck marylands by first curing them overnight in a salt, sugar and herb rub, then cooking them very gently in their own fat. The blood orange sauce is a reduction of duck stock and blood orange juice, with finely julienned, blanched zest providing a nicely bitter contrast.To serve, reheat duck pieces in a 180C oven for 10 minutes, then flash under the grill to crisp up the skin,  or place in a hot, dry frying pan 5-10 minutes, turning once.  Serving size is two pieces of confit, plus sauce, serving two people. Will last for months in the fridge or may be frozen. Defrost before reheating as above. 

Duck, salt, garlic, thyme, brown sugar, bay leaves, peppercorns, duck fat. Sauce: duck stock (bones, carrots, onions, celery, herbs) blood orange juice, blood orange zest, red wine vinegar.

Serve with the warmed sauce poured over and a salad of mixed leaves, like watercress and radicchio or some braised Puy lentils.