Duck confit cries out for a fruity, sharp accompaniment, ideally one with a bit of spice, and these lightly spiced pears, pickled in cider vinegar, and flavoured with cinnamon, cloves and star anise, fit the bill beautifully. Lift them out of their pickling liquid to serve, at room temperature or gently warmed, with the confit. If you were feeling cheffy, you could also drain off the liquid into a small saucepan and boil it down to a syrup, then puree a few of the pear pieces with the syrup, to make a delicious sauce to go with the duck.
Pears, cider vinegar, caster sugar, black peppercorns, cinnamon, cloves, star anise, flaked chilli, fennel seeds.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
Serves two adults
Serve with the duck confit, sausages, ham or cheese.