Confit Duck | Ready Made Meal Soup that absorbs more liquid than

that absorbs more liquid than equivalent rices (for maximum flavour) and retains its shape during cooking

until a golden caramelised

quiche or  on your charcuterie board for something just that little bit different

Leave to cook on a high heat for 10 minutes and then 10 minutes more on a low heat

Confit Duck | Ready Made Meal Soup that absorbs more liquid thanDuck confit is duck that has been cured with salt and then gently cooked in its own fat. The duck emerges meltingly tender with a rich, slightly salty but mellow flavourthere's nothing quite like it. Simply place the duck marylands into the oven and allow the duck to be come crispy. Serve with sorrell, brasied lentils and steamed greens. Use the fat left in the pan from the duck to roast crispy potatoes. Serves 2