Delia Online

Confit of Duck With Port and Sour Cherry Sauce

Confit is the French word for preserve, and not only is it a wonderful way of serving duck if you like it with a crisp, crunchy skin, but you’re also able to prepare it all well in advance – then on New Year’s Eve all you have to do is whack it in the oven for 25 minutes. This really does take so much pressure out of entertaining. But be prepared – the salting takes 24 hours before you cook the duck legs and it’s best if you keep the confit for at least four weeks before serving. But if you haven’t got four weeks, it will still be brilliant. The sauce, made with dried sour cherries, is one of the nicest to serve with duck and can be made ahead and gently reheated.