Rillettes of duck with confit of cranberries

Delia Smith's Winter Collection. Serves 6 as a starter. 17 steps

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

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.