Confit of Duck with Hot Quince Sauce (serves 4)

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Description CONFIT OF DUCK WITH HOT QUINCE SAUCE (serves 4) ·          4 duck breasts ·          225g/1 jar Hot Quince Jelly ·          135ml White wine ·          Salt and Pepper Place the seasoned duck breasts in a single layer in a saucepan or deep frying pan, skin side down. Add the wine, and place a lid on the pan, and cook on a very low heat for 50mins. The duck will now be submerged in its own healthy fat. Add the Hot Quince Jelly and heat for a further 10 minutes, serve immediately with vegetables. As an alternative, try Quince and Orange Marmalade instead of the Hot Jelly