Duck Confit

Duck confit sealed in a tin of duck fats, flown in from France...absolutely yumz! I have never seen such a huge tin, think it measured about 22cm in diameter. 4 lovely drums submerged in their own fats - the sight of that pool made me think twice when the lid was taken off. That thought was soon banished as I sipped wine and watched Julz tended to the main dish, slowly being fried in their own fats till crispy. Mashed potatoes and brussel sprouts were served as accompaniments.

For the mash, 3 US potatoes were used and boiled till tender. Make a slit all around the centre and dunk in cold water. The skin should slip off easily. Add about 50g butter and mash till smooth. You may wish to season with salt and pepper to taste.

I've quartered the brussel sprouts as I've got quite big florets. Bring a pot of salted water to boil and blanch the vegetables. Retain some duck fats in the pan after deep frying, quickly stir fry the vegetables and lightly season with salt and freshly grounded pepper.