Duck confit with a side of Rachmaninoff

Meltingly tender duck confit cooked to Rachmaninoff's, also meltingly tender, Vocalise. Arranged for ten violins, cello and double bass. INGREDIENTS 3 duck marylands 600gr duck fat or enough to cover MARINADE 2 tablespoons salt 3 cloves garlic, roughly chopped 1 shallot, peeled and sliced 6 sprigs thyme 12 juniper berries, crushed Coarsely ground black pepper Zest of one orange METHOD Marinate the duck, cover and refrigerate for 1-2 days. Brush or loosely wash off the marinade before proceeding to the next step. I like to keep little bits and pieces of the marinade on the duck for more flavour during the first stage of cooking. Preheat the oven to 150°C. Place your duck snugly in your cooking pot and cover with melted duck fat. Place lid on pot and cook for up to 3hrs or until meltingly tender. At this stage, remove from heat and let cool. You can then transfer to a container and keep in the fridge until ready to use. (The confit will keep in the refrigerator for several weeks.) When guests arrive...take duck out of the fridge and gently heat in the oven just to help remove the pieces from the solid duck fat. Fry on both sides until crispy and delicious! I served mine with duck fat potatoes and grilled radicchio. A squeeze of lemon juice helps to cut through the richness. A lovely bitter greens salad with apple and hazelnuts would also be delicious. Enjoy!