Confit Duck with Brandy Butter Sauce

Serves 2
Time 20 minutes


2 confit duck legs 


Brandy Butter Sauce:

100ml port

50ml brandy 

¼ cup raisins 

80g butter

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.