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Duck Confit with Moorish Sauce

Duck Confit with Moorish Sauce

© Recipe by Julie Le Clerc

Duck Confit with Moorish Sauce

Serves 6

6 legs Sabato duck confit
2 wedges Sabato Julie Le Clerc preserved lemon , plus some salty syrup from the jar
2/3 cup Sabato Julie Le Clerc Moroccan chutney
1 Tbsp Romulo sherry vinegar
1/3 cup Salvagno pitted olives in extra virgin olive oil , including a little oil from the jar
2 Tbsp coriander leaves, finely shredded or Italian parsley, if preferred

Preheat the oven to 210˚C.

Remove duck legs from bag, scrape off excess fat (this can be saved for duck fat roast potatoes). Place duck legs in an oven pan and cook for 20-25 minutes or until skin is crispy. Drain off excess fat and reserve for another use.

Meanwhile, make the sauce. Remove and discard the flesh of the lemons. Rinse the rind, finely dice and place in a small saucepan with remaining ingredients. Heat gently and season with around 1 teaspoon of the salty preserving syrup from lemons, to taste.

Spoon the hot sauce over duck legs to finish and serve immediately. Serve with Julie's black rice, zucchini and herb salad.

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  • Julie Le Clerc Moroccan Chutney

    Julie Le Clerc Moroccan Chutney

    This sweet, flavoursome chutney layers rich tomato and capsicum with typical Moroccan spices and especially appeals to Kiwi palates.

    Julie based this chutney on a type of tomato ‘jam’ common in Morocco, usually sweetened with honey and served as part of a mezze.

    Many people have said they like to eat it by the spoonful, almost like a salad! It is great as a condiment with ham off-the-bone, served with aged cheese or used as a dip for bread.

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  • Julie Le Clerc Preserved Lemons

    Julie Le Clerc Preserved Lemons

    Use this classic Moroccan ingredient as an instant and convenient way to add intense lemon flavour to traditional and modern dishes.

    Julie Le Clerc preserved lemons are cured for 6 weeks with salt, so all the work is done and the finished product is at your fingertips.

    Add to Moroccan tagines, use in dressings and marinades or add to couscous. Preserved lemons are beautiful in a seafood risotto or pasta salad with courgette and feta.

    They are quite salty, so be cautious when adding additional salt to a recipe.

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  • Pons Sherry Vinegar

    Pons Sherry Vinegar

    A traditional sherry vinegar from Jerez, Spain which has been aged in American white oak barrels for 8 years. Use to enhance the flavour of your soups, stews and casseroles.

    Also available in a 750ml bottle and 5L bottle.

    This product replaces the Romulo sherry vinegar 375ml. It is the same sherry vinegar, which has been re branded from Romulo to Pons.

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  • Duck Confit

    Sabato Duck Confit

    Simply reheat this classic French dish for a convenient gourmet dinner. These duck legs are tender, moist and extremely flavoursome. Use the excess duck fat and make the most incredible roast potatoes you’ll ever taste.

    Serve alongside roasted vegetables, green beans or next to a salad. Shred the duck legs and make our , make a seductive Rustichella Egg Pappardelle and duck ragù or try .

    Cook at 210°C for 20-30 minutes or until skin is crispy.

    Dairy and gluten-free.

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    Available in-store only

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