Ingredients: (Serves 4)
4 portions of duck or goose confit
2 tsp dried, chopped piment d’Espelette or other hot pepper
2 cloves of garlic, finely chopped or grated
Wine glass of Vermouth – about 50ml
400g rhubarb stalks, sliced into 1cm chunks
2 tsp each of ground cinnamon, ground (or fresh, grated) ginger, orange zest
8 tsp honey
Pinch of salt
Optional orange flower and rose water
Optional 1-2cm cubes of potato for roasting

• Scrape the bulk of the fat off the meat and put the confit into a dry pan to fry.
• Once lightly browned and slightly crisped all over, move the meat and some of the fat which has melted off it into a roasting tin, sprinkle the chilli over it, and put in the oven at 200°C (no need to preheat) for 30 minutes. Also, if using them, add the potatoes to the tin and mix them around in the fat. Season everything generously. Turn the meat and potatoes from time to time as they cook.
• Remove any excess fat from the frying pan – you should leave a thin covering in the bottom of the pan, and try to keep as many brown crispy bits in there as possible.
• Briefly fry the garlic (don’t allow it to brown) before deglazing the pan with the Vermouth. Add the rhubarb, spices, orange zest, honey and salt, and gently cook together, stirring regularly and topping up with water as necessary, for 10 to 15 minutes. Taste and add more honey, Vermouth or salt if needed, as well as the orange flower and/or rose water.
• When the meat is well browned, put it back in the frying pan, resting on the lightly bubbling sauce for a few minutes, while the potatoes continue to crisp up in the oven. Don’t pour any sauce over the meat while it cooks.
• Serve each portion of meat with a few pieces of potato and a spoonful of sauce on and around the confit. This dish goes beautifully with French beans or watercress.