Confit duck maryland with blue cheese, quince & walnut salad
Serves: 4

For the confit duck –rub sea salt, bay leaves, thyme and orange rind over the flesh side of the duck marylands. Cover and place in the fridge overnight to cure. Melt duck fat in a deep pot over a low heat. Wipe excess off the duck marylands and submerge them in the fat. Heat below simmer and cook for two hours or until meat is tender. Remove duck marylands from the fat and set aside to cool.

To prepare the quinces – place sugar and water in a deep pot and bring to the boil. Reduce the heat to a gentle simmer and add quinces. Cook slowly for two to three hours or until quinces turn dark red in colour.

To serve –preheat oven to 200°C. On a stove, add olive oil to a hot pan and place duck marylands skin side down. Cook for three minutes or until skin is crisp. Transfer to the oven and cook for a further eight minutes. Toss spinach, blue cheese and walnuts together and dress with olive oil and lemon juice. Serve duck maryland with salad and four quince pieces.