A small celebration does not need ten courses. It needs two, in the right order: something quick and impressive to start, and something rich that takes care of itself while you sit down. Miss A's Handpick Fine Food is a Singapore premium grocer founded in 2017, online at missa.sg with a store at 421 East Coast Road. The menu below is built from two shelves we know exactly — the Iberico collar and the duck confit — and its whole trick is that the second course is already cooked before the first one is served.
First: Iberico, fast and impressive
Start with the Iberico collar. The Spanish Iberico Pork Collar Steaks come as 200g, two pieces, from free-range Iberian pigs fed on acorns and hazelnuts, with a nutty flavour to match — sear them a few minutes a side, rest, slice thin, and serve with good bread and something pickled. Or open with the board version: Jamón Ibérico Cebo slices, 300–350g, from 75% purebred Iberico black pigs on a natural grain feed, slow-cured — grain-fed, not acorn-fed, and the distinction matters if anyone at the table asks. Either starter takes minutes, which is the point: the first course should buy you time, not cost it. While the collar sears, the duck is already in the oven.
Second: duck confit, while you sit down
The main course is the duck leg confit — pre-cooked legs, 120–150g each, that need only crisping. Put them in at 200°C for twenty to twenty-five minutes as the starter is served, with baby potatoes alongside in the same oven, and by the time the starter plates are cleared, the main is ready: skin crackled, meat heated through, salad dressed at the last minute. That is the entire timing plan, and it is why this menu works for a host who also wants to eat: the only cooking that happens during the party is the searing of the starter and the dressing of a salad. The full crisping technique is in our duck confit piece, and the collar's own cooking is in our Iberico collar piece — this page is the menu that joins them, not a repeat of either.
Portions, order, and the basket
One collar pack and two confit legs feed two generously, or four lightly with bread, potatoes and salad doing their share; double both for a table of four to six. Serve the Iberico first, the duck second, and nothing in between that needs the stove — that gap is where the host disappears, and this menu is designed so the host does not. A celebration basket — collar steaks, confit legs, potatoes, salad and bread for the week — crosses the $150 line where standard delivery turns free; below that it is a $15 fee, standard delivery 3–7 PM, no delivery on Sundays or public holidays — or collect free from the East Coast Road store.
FAQ
What is the order of the two courses?
Iberico first, duck confit second. The Iberico starter — seared collar steaks, or jamón on the board — takes minutes. The duck goes into the oven at 200°C as the starter is served, and is ready when the starter plates are cleared.
How many confit legs and collar steaks do I need?
For two, one collar pack and two legs, with potatoes, salad and bread. For four to six, double both. The collar steaks come as 200g, two pieces; the confit legs are 120–150g each.
Is the jamón acorn-fed like the collar steaks?
No. The collar steaks come from pigs fed on acorns and hazelnuts; the Jamón Ibérico Cebo is grain-fed and slow-cured. Both are Iberico, but the feeding is different — check the cut, not just the headline word.
