HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconConfit Duck Leg
Confit Duck Leg

Confit Duck Leg

with Pancetta Potatoes & Caramelised Apple

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Using confit duck legs in this dish gives a beautiful 'cheffy' result with minimum effort! Crisp skin and tender meat make for a delightful dinner, worthy of a special occasion; especially when accompanied by pancetta potatoes and caramelised apples.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

New Potatoes

1 pack(s)

Bacon Lardons

2 unit(s)

Confit Duck Leg

1 bag(s)



1 pot(s)

Wholegrain Mustard


½ unit(s)


1 unit(s)


30 grams

Unsalted Butter


½ sachet

Chicken Stock Powder

3 pot(s)

Tracklements Apple and sage Jelly

1 bag(s)

Pea Shoots

Not included in your delivery

50 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4648 kJ
Energy (kcal)1111 kcal
Fat67.0 g
of which saturates20.0 g
Carbohydrate63 g
of which sugars33.0 g
Protein64 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Quarter the new potatoes, pop them on a baking tray and drizzle with oil. Season with salt and pepper. Toss to coat, spread out and roast on the middle shelf of your oven until golden, 25-30 mins. Halfway through cooking, turn the potatoes and add the pancetta to the tray.


Meanwhile, remove the confit duck leg from its packaging and discard any excess fat. Place on another baking tray, skin-side up. Roast on the top shelf of your oven for 25 mins or until the skin is crispy. Halve the lemon.


Roughly chop the walnuts and pop them in a mixing bowl. Add the wholegrain mustard, lemon juice and the olive oil (see ingredients for amount). Set aside - we'll dress the pea shoots later!


Chop each apple into eight wedges, remove the core. Heat the butter in a frying pan on medium heat. Add the apple, cook until browned all over, 6-8 mins. Turn every minute to make sure they colour evenly. Stir in the stock powder, water (see ingredients for amount) and the apple and sage jelly. Cook until the apple is soft and the sauce is glossy, 3-4 mins. Remove from the heat, cover with foil to keep warm.


Do any washing up that needs doing whilst everything finishes cooking. When the potato and duck are 1 minute from being ready, add the pea shoots to the bowl with the mustardy dressing and toss to coat.


Share the pancetta potatoes between your plates. Serve the pea shoot salad alongside. Sit the confit duck leg on top of the potatoes, spoon the apple sauce over the duck and arrange the caramelised apples in an artistic fashion. Bon appétit!