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Apple Glazed Duck Confit

Apple Glazed Duck Confit

with Parsnip Chips and Garlic Spinach
4.5(174)
Recipe Development Team
Recipe Development TeamUpdated on March 26, 2026
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Calories
: 
752 kcal
Protein
: 
58g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Hazelnuts
  • Nuts
  • Pecan Nuts
  • Pistachio nuts
  • Almonds
  • Brazil nuts
  • Cashew nuts
  • Macadamia Nuts
  • Nuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

3 unit(s)

Parsnip

2 unit(s)

Confit Duck Legs

1 unit(s)

Apple

1 unit(s)

Garlic Clove

25 grams

Hazelnuts

(Contains: Hazelnuts, Nuts May contain traces of: Pecan Nuts, Pistachio nuts, Almonds, Brazil nuts, Cashew nuts, Macadamia Nuts, Nuts)

1 bunch(es)

Flat Leaf Parsley

½ sachet(s)

Vegetable Stock Powder

2 pot(s)

Apple and Sage Jelly

100 grams

Baby Spinach

Not included in your delivery

100 milliliter(s)

Water for the Stock

Energy (kJ)3148 kJ
Energy (kcal)752 kcal
Fat39.5 g
of which saturates9.2 g
Carbohydrate41.3 g
of which sugars20.1 g
Dietary Fibre15.2 g
Protein58 g
Salt1.6 g
Potassium341 mg
Calcium59.5 mg
Iron0.9 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 200°C. Trim the parsnips (no need to peel!) and chop into chips the size of your index finger. Put on a baking tray, drizzle with oil and season with salt and pepper. Toss together, then spread out. Put the duck legs alongside the parsnips, skin-side up (discard any jelly or liquid from the packaging). Roast on the middle shelf of your oven until the duck is crispy and the parsnips golden, 25-30 mins.

2

Meanwhile, quarter the apple, discard the core, then chop each apple into 12 wedges (no need to peel!). Heat a splash of oil in a  frying pan on medium heat. When hot, add the apple wedges and cook, turning occasionally, over a low heat until golden and starting to soften, 8-10 mins. Boil your kettle.

3

While the apple cooks, peel and grate the garlic (or use a garlic press). Put the hazelnuts in a freezer bag and bash them with the bottom of a frying pan to break them up a bit (or alternatively you can roughly chop them). Roughly chop the parsley (stalks and all). Pour the boiling water (see ingredients for amount) into a measuring jug with the stock powder and the apple and sage jelly. Stir to combine.

4

When the apples are golden, pour in the contents of the jug and simmer gently until the sauce is glossy and is coating the apple wedges, 4-5 mins. Season with a good pinch of pepper.

5

A few minutes before the duck and parsnips are ready, put another frying pan on medium heat with a drizzle of oil. Add the spinach, garlic and a splash of water. Cook, stirring, until wilted, 2-3 mins. Season with salt and pepper.

6

Squeeze out any excess water from the spinach and place some in the centre of your plates. Put the duck on top and arrange the parsnip chips around the edge. Scatter the glazed apples around and drizzle the sauce all over. Finish with a sprinkling of hazelnuts and some parsley. Enjoy!

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