Capreolus Duck Confit

Our award winning duck confit is perfect for an elegant dinner party, and also easy and quick to prepare. To prepare : · Pre-heat your oven to 220°C/200°C fan/Gas Mark 7 · Pick off both the fat (which can be kept for roasting potatoes) and the jelly which should be reserved for making a sauce (if you like) · Carefully separate the two legs and place them skin-side up on a non-stick baking sheet; cook in the oven for 15 to 20 minutes until the skin is golden brown · While the legs are cooking heat the jelly in a saucepan until it is melted and add a tablespoon of crème fraiche, stir until it is dissolved and reaches boiling · To thicken the sauce make a slurry of 1 dessertspoon of cornflour and some water and add slowly to the sauce whilst stirring (to prevent lumps from forming). You may not need all of the cornflour; just thicken the sauce to your own liking · Remove the legs from the oven and serve on a bed of Puy Lentils or mashed potato, spoon over the sauce An alternative idea is to make a classic French Duck Cassoulet; an excellent recipe can be found by James Martin on the BBC website https://www.bbc.co.uk/food/recipes/co... Our Duck Confit won 2 stars in the Great Taste Awards 2020 - Judges' Notes “...Utterly moist, tender and with just enough chew to keep your teeth busy! The salt level is spot on; it couldn't be better. The dry curing with the sea salt has made way for a buttery flesh which sings in your mouth and is completely fabulous...” “...Duck with a beautifully soft texture, buttery and with plenty of flavour. The tenderness is commendable. The herbs and garlic come through but are not dominant - they play a part in the whole and add nuances to the duck meat...” “...A very generous duck leg. The thigh is massive, very much the Chris Hoy of the duck world..!”