From Everspring farm in the London area.
Duck confit is fully cooked already, so it makes a super easy dinner. Throw it into cooked pasta with a little olive oil and garlic. Or you can fry it until crispy and add some chilli and rice wine vinegar, honey
and garlic then toss it with noodles or put it in little pancakes. I have also mixed it into cous cous, added salt, pepper and fresh cilantro for a quick lunch.
