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Confit Duck in Sticky Fig Sauce

Confit Duck in Sticky Fig Sauce

with Cheesy Roast Potatoes and Steam-Fried Greens

Anushka MaganUpdated on June 23, 2026

Get 50% off your first box & free treats for 2 months!

Get 50% off your first box & free treats for 2 months!

Calories

:

869 kcal

Protein

:

62.3g protein

Total

:

45 minutes

Difficulty

:

Medium

50g+ Protein

Allergens:

Milk
Egg

Try something new with our Confit Duck Leg in Sticky Fig Sauce. Inspired by classic French cooking, this recipe pairs tender confit duck with a red wine jus that's built with sticky fig jam.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

450 grams

Potatoes

2 unit(s)

Confit Duck Legs

80 grams

Green Beans

120 grams

Peas

40 grams

Fig Jam

10 grams

Chicken Stock Paste

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

20 grams

Butter

Nutrition Values

Energy (kJ)3635 kJ

Energy (kcal)869 kcal

Fat40.2 g

of which saturates15.3 g

Carbohydrate64.8 g

of which sugars15.9 g

Dietary Fibre10.7 g

Protein62.3 g

Salt2.8 g

Potassium996.8 mg

Calcium15.8 mg

Iron0.7 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.

Utensils

•Baking Tray

•Baking Paper

•Pan

•Lid

•Bowl

Cooking Steps

Cook the Potatoes

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel). Pop them onto a large baking tray.

Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Roast the Confit Duck

2

Meanwhile, remove the confit duck legs from their packaging. Place onto a lined baking tray, skin-side up, and season with salt and pepper.

Roast on the top shelf of your oven for 25-30 mins. IMPORTANT: Ensure the duck is piping hot throughout.

Steam-Fry the Green Beans

3

While everything's in the oven, trim the green beans.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Turn the heat down to medium, then add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins.

Add the peas

4

Once the beans are tender, add the peas and cook for a further minute.

Season with salt and pepper and transfer to a bowl. Cover to keep warm.

Make your Fig Sauce

5

Wipe out the (now empty) frying pan and pop back on medium heat.

Add the fig jam, chicken stock paste and water for the sauce (see pantry for amount).

Stir together, then bring to the boil and simmer until thickened, 4-5 mins.

Vigorously stir in the butter (see pantry for amount), then remove from the heat.

Serve

6

A few mins before the potatoes are ready, sprinkle the Italian style cheese over and roast for the remaining time.

Once everything's ready, transfer the duck to your plates.

Spoon over the fig sauce (reheat first if needed).

Serve the cheesy potatoes and veg alongside.

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