CHRISTMAS DUCK CONFIT WITH BLOOD ORANGE AND CRANBERRY JUS

Christmas fair at its finest. Released in time for Christmas, this is a standout dish to be served on Christmas Day or in the lead up to Christmas if you are a huge lover of duck (like me).

This could take pride of place on your Christmas table and we’ve done all the hard work. Confit of duck is the first thing I buy when in France. I absolutely love it. This is a beautiful rendition of a French classic and tastes heavenly. The sauce was made using freshly squeezed blood oranges and juicy cranberries that have been steeped with thyme and brandy. It looks spectacular too. This will only be available in the lead up to Christmas. You can pick up in store, order online or pre-order for larger parties. So good! Serve with C Si Bon Potato Gratin. You can serve this warm or shredded over a salad. Stunning!

NO ARTIFICIAL COLOURS, FLAVOURS OR PRESERVATIVES • GLUTEN FREE

Cooking Instructions

Defrost for up to 2 hours. Place in oven and heat at 180 degrees celsius for approximately 30 minutes until duck is golden and crispy.

Ingredients

Confit of duck, cranberries, blood orange juice, brandy

Servings per pack : Serves 2 (2 x duck leg and one duck thigh), Serves 4 (4 duck marylands)

Storage Instructions : Store in your freezer until ready to re-heat. Do not re-heat twice.

Product of Australia




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