One of the best things about duck confit - apart from its sweet tender flesh, crisp golden skin and deep ducky flavour, oh stop it right now - is the range of delicious sweet and sour fruity things that go so well with it. In the past we've made fig chutneys, pickled cherries and blood orange sauce, for next week, at the beginning of the cumquat season, we're making our favourite preserved cumquats, based on a brilliant recipe from Andy Bunn. The cumquats are steeped in a sugar syrup spiced with star anise, cinnamon, cumin and coriander, with their own tart juice supplying the necessary acidic note to counterbalance the syrup's sweetness and the duck's richness. I like to heat the duck and serve it with a warm Puy lentil salad, scattered with the cumquats, but it would be good with any pulse, potatoes or a simple green salad. The duck is cured, slow-cooked and preserved but needs heating to soften the meat and crisp the skin; you can do this in a 200C oven for 10 minutes (flash under the grill if the skin hasn't crisped), or brown in a dry, non-stick frying pan for about five minutes on the skin side and three on the other. Gluten free. Suitable for freezing; defrost before cooking as above. Cumquats unsuitable for freezing but will last for a month in the fridge. Serving is two duck marylands plus cumquats.
Duck, brown sugar, salt, peppercorns, garlic, bay leaves, thyme, duck fat. Cumquats, sugar, star anise, cloves, cumin. coriander, peppercorns, cinnamon sticks.
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.
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  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.