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Confit Duck | Ready Made MealDuck confit is duck that has been cured with salt and then gently cooked in its own fat. The duck emerges meltingly tender with a rich, slightly salty but mellow flavourthere's nothing quite like it. Simply place the duck marylands into the oven and allow the duck to be come crispy. Serve with sorrell, brasied lentils and steamed greens. Use the fat left in the pan from the duck to roast crispy potatoes. Serves 2

Cooking Tip : Take the Moroccan Chicken out of the fridge approximately 10 minutes before cooking

Stir in juice from 1 lemon

Peter Watson makes his Mint Jelly on a base of apple with malt vinegar and plenty of mint

The legs are marinated in a traditional family recipe of brine for 48-52 hours and turned regularly

Whizz to pulverise herbs then tip into bowl

GLUTEN FREE

it should only take 2 to 3 minutes per side for skirt steak to develop a deep brown crust

using natural Australian timbers such as iron bark and black butt

chemical and hormone free and raised in Gippsland

Serving Suggestion: Serve with side of Cranberry sauce and turkey gravy

Simply place the duck marylands into the oven and allow the duck to be come crispy

Seasoned Butter: Melt 150g butter into a frying pan and drop in zest of 1 lemon