2 confit duck legs
Brandy Butter Sauce:
¼ cup raisins
½ bunch chives
Preheat the oven to 190°C. Place confit duck legs skin side up into a baking dish and warm for 15 minutes.
Or in a small pan heat ½ cup duck fat or olive oil. Ensure any jelly is removed and duck dry. Pan skin side down for 3-4 minutes at medium temperature. Or until the skin is golden brown and crispy. Turn and cook for a further 4-5 minutes. Remove duck and drain excess oil.
Add port, brandy and raisins to the pan bring to a boil, turn down to simmer and reduce by ¾. Remove from the heat, add butter and stir to melt through the sauce. Add chives and pour the sauce over the duck.