Golden, crisp-skinned duck confit glazed with citrus and maple syrup in a rustic pan, served with roasted garlic and greens.

Duck confit with citrus and maple glaze

Duck confit with citrus and maple glaze

Dry-cured with sugar, salt, bay and thyme, then very gently cooked till meltingly tender, these beautiful free-range duck marylands from Tathra Place only need the quickest of oven-cooking to crisp up the skin before serving with a saucy reduction of orange juice and zest and maple syrup (duck loves a little sweet, a little sour). Classic, elegant and the perfect dinner for two very lucky people.

To Serve

A simple salad with a zingy vinaigrette screams elegance and effortlessness. And while you’re at it, a bowl of duck fat potatoes couldn’t hurt.

Ingredients

Free range duck marylands (75%), sugar, salt, bay leaves, thyme, garlic, duck fat, black pepper. Citrus maple glaze (maple syrup, orange juice, orange zest, garlic, olive oil, thyme, salt, cinnamon, black pepper)

* We don’t add preservatives or additives to our meals – we cook with the same real ingredients you would find in your home fridge and pantry. Some of these household ingredients do contain sub-ingredients, for example Dijon mustard contains sulphites and crushed tomatoes contain citric acid. We try to find products with as few additives as possible and always list every ingredient in our meals, both here and on the label.

Nutritional Info

Serving Size: 170g Ave Quantity
Per Serving 		Ave Quantity
Per 100g
ENERGY 2035 kJ 1197 kJ
PROTEIN 42.3 g 24.9 g
FAT (TOTAL) 26.9 g 15.8 g
-SATURATED 7.3 g 4.3 g
CARBOHYDRATE 18.9 g 11.1 g
-SUGARS 13.3 g 7.8 g
SODIUM 765 mg 450 mg

Allergens

Does contain:

May contain: crustaceans, eggs, fish, gluten, lupin, milk, molluscs, peanuts, sesame, soy, sulphites, tree nuts, wheat
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SIZE GUIDE

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Serves 2

SERVES 2

340g - 2 confited duck marylands and glaze.

To Cook

prep level
No Prep

Defrost fully and preheat oven to 200C. Place the duck marylands on a baking paper-lined tray and cook in the oven for 15 minutes. For crispier skin, flash under the grill for a few minutes. Heat the sauce in a small saucepan and drizzle over the duck when serving.