I don’t think we’re going out for a romantic meal for two on Valentine’s seeing that it falls on a Tuesday. I wanted us to have a nice home-cooked meal for our Sunday dinner – just in case Tuesday turns into a mad day at work and I find myself in the mood for instant noodles.
I bought Matt Moran’s recipe book when I was in Perth last April. One of the recipes featured in the book is confit chicken. I’ve only recently developed a taste for duck, and I thought I’d push the boat out and cook Confit Duck instead. This is a deceptively simple recipe, which screams restaurant quality. I served the confit duck with puy lentils and store-bought braised red cabbage.