Duck Confit with Sautéed Red Cabbage, Citrus/Persimmon Reduction and Watercress. Knowing that I had become complacent I wanted to try something that I've never cooked before. When Matt from Joe Jurgielewicz & Son offered to send some duck I immediately agreed because it's quite hard to find good fresh duck where I live. It arrived wonderfully packaged along with a 7lb container of duck fat! Of course I had to try duck confit. For a day it dry-brined in juniper berries, sea salt and orange zest then bubbled away for 3 hours at a very low heat. I let it cool completely and then crisped up under the broiler. I chose the tart persimmon/citrus because the duck is rich - a lovely combination. Thank you @tastyduck. I can tell that you've been doing this for 80 years because of the quality and impeccable customer service. Bravo. Recipe coming soon. #foodandwine #dinnergram