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Duck confit with orange and maple glaze

Traditional slow-cooked duck confit, ready to finish in the oven and serve with thyme-scented, orange and maple glaze!
Regular price $23.00
Regular price Sale price $23.00
GST included.

Small: Serves 2 with accompaniments

Prep, Cook and Serve

Small: 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. Serve with potato gratin, brussels sprouts or buttered mash. Frozen product. Defrost fully in the refrigerator. Once defrosted, cook and consume within 48 hours.

How We Make It

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.

Ingredients

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

Allergens

May contain traces of:

Tree nuts, sulphites, gluten, wheat, crustaceans, eggs, fish, lupin, milk, molluscs, peanuts, sesame, soy

Goes With

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

Nutritional Information

 
Energy (kJ)
Protein (g)
Fat Total (g)
Saturated Fat (g)
Carbohydrate (g)
Sugars (g)
Sodium (mg)
Per 100g
2193
17.2
48.8
14.9
6.2
5.4
1043
Small
8991
70.7
200.3
61.2
25.3
22.2
4275