Method

• 1.
  Place the juniper berries, peppercorns, thyme, allspice, salt and coriander in a mortar and pestle and grind to a powder. Add the garlic, sugar and brandy and stir to combine. Place duck in a glass dish and rub with the marinade. Cover with plastic wrap and refrigerate overnight.
• 2.
  Preheat the oven to 150°C. Line a medium, flat baking tray with aluminium foil. Place the pieces of duck on the tray, then prick all over with a skewer. Cover with another sheet of foil to form a package and seal the edges. Roast in the oven for 2 hours (the fat will render from the duck and will cook the Marylands).
• 3.
  Set the roasted duck pieces aside in the fridge to cool. It will keep in the refrigerator for up to 5 days, or can be frozen and then defrosted in the fridge.
• 4.
  You can keep the duck for longer by preserving it in its strained cooking fat along with some extra duck or goose fat. To do so, heat at least 180g duck or goose fat in a saucepan over low heat. Place the cooked duck Marylands in a preserving jar, cover completely with the strained cooking fat and the melted extra fat. Keep refrigerated for up to 3 months.
• 5.
  Duck confit has many uses: heat a non-stick frying pan and crisp the duck for 5-6 minutes, then serve with quince preserve; shred and add to warm salads, soups and stews; shred and add to a wild mushroom risotto, or shred and serve with cornichons (baby gherkins), onion marmalade and toast.