Stir in the nuts and raisins. Mix well, then spoon into a well-greased 1lb/450g loaf tin and allow to stand for 60 minutes. Bake at 180C/350F/gas mark 4 for 40-45 minutes.

A classic French dish, confit de canard was originally a way to preserve meat, and traditional recipes can require dozens of steps to prepare. David Lebovitz's fake take cuts the steps down to five.