Rillettes of duck with confit of cranberries
Delia Smith's Winter Collection
rillettes
1 2kg duck quarter Place on a rack in a shallow roasting tin, sprinkle skin with salt, pierce with skewer Cook in hot oven 1 hour, drain off fat.   Place duck in a heavy saucepan Bring to simmer, turn heat as low as possible, cook 2 hours. Drain   Remove skin and bones, shred flesh finely Pack meat into 850ml terrine, pour over juices
1 teaspoon salt  
1 tablespoon thyme chopped   sprinkle   Strain
1/2 teaspoon ground mace  
2 cloves garlic chop
15 black peppercorns crush coarsely
15 juniper berries
225ml dry white wine     pour in
confit
450g cranberries Bring to a gentle simmer; simmer uncovered 1 hour, stirring occasionally
110g sugar
425ml red wine
2 tablespoons red wine vinegar
1 orange's zest
Serves 6 as a starter
The terrine will last about three days. The confit will last even longer.
To serve, turn out terrine, cut into slices, garnish with watercress and confit. Also nice with glazed figs.