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Confit Duck

Confit Duck

with Bacon and Red Wine Lentil Stew
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
698 kcal
Protein
: 
66.5g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Celery
  • Barley
  • Cereals containing gluten
  • Kamut (wheat)
  • Khorasan (wheat)
  • Oats
  • Rye
  • Spelt (wheat)
  • Wheat
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Confit Duck Legs

150 grams

Tri-coloured Chantenay Carrots

1 unit(s)

Red Onion

1 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

60 grams

British Smoked Bacon Lardons

15 grams

Red Wine Jus Paste

(Contains: Sulphites, Celery)

1 carton(s)

Lentils

(May contain traces of: Barley, Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye, Spelt (wheat), Wheat)

Not included in your delivery

150 milliliter(s)

Water for the Lentils

Energy (kJ)2921 kJ
Energy (kcal)698 kcal
Fat35 g
of which saturates10.1 g
Carbohydrate27.6 g
of which sugars4.7 g
Dietary Fibre8.4 g
Protein66.5 g
Salt4.2 g
Potassium73.8 mg
Calcium16.1 mg
Iron0.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

Preheat your oven to 220°C. Remove the confit duck legs from their packaging and place on a baking tray skin side up. Pop the chantenay carrots on the tray TIP: Use 2 trays if needed to evenly spread everything out evenly. Place on the top shelf of your oven and roast until golden, 25-30 mins.

2

Meanwhile, halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all).

3

Heat a splash of oil in a large saucepan over medium-high heat. Add the bacon, stir and cook until browned, 3-4 mins. Add the onion and stir and cook for another 4-5 mins before stirring in the garlic. Cook for 30 seconds.

4

Pour in the water (see ingredients for amount) and the red wine jus. Bring to the boil, stir to dissolve the stock, then lower the heat. Simmer until slighty thickened, 5-6 mins. In the meantime, drain and rinse the lentils in a sieve.

5

When thickened, stir in the lentils and bubble away until piping hot, 2 mins. Remove from the heat, season to taste with salt and pepper and add half the parsley.

6

Share the lentils between your bowls and place the chantey carrots and duck leg on top. Finish with a sprinkle of remaining parsley. Enjoy!

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