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Crispy Confit Duck Leg and Red Wine Jus

Crispy Confit Duck Leg and Red Wine Jus

With Mash, Spiced Red Cabbage, Green Beans and Roasted Plums

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We love good Confit Duck Leg with Mash, Spiced Red Cabbage & Roast Plums and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!


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 Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Onion

1 unit(s)

Red Cabbage

1 pack(s)

Green Beans

2 unit(s)


1 pot(s)

Ground Cinnamon

1 pot(s)

Star Anise

1 sachet

Red Wine Vinegar


2 unit(s)

Confit Duck Leg

1 pack(s)


1 pot(s)

Redcurrant Jelly

1 pot(s)

Red Wine Jus Paste

(ContainsSulphites, Celery)

Not included in your delivery

300 milliliter(s)

Water for Cabbage

150 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3259 kJ
Energy (kcal)779 kcal
Fat97.0 g
of which saturates8.0 g
Carbohydrate69 g
of which sugars22.0 g
Protein60 g
Salt2.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Halve, peel and thinly slice the red onion. Cut the cabbage in half lengthways, remove the triangle root in the middle, then slice thinly. Trim the green beans. Halve the plums and remove the stone. Put the plums on a large lined baking tray and set aside. Put a saucepan of water on a high heat to boil.


Heat a drizzle of oil in a large saucepan on a medium heat. When hot, add the red onion and cook until soft, 4-5 mins. Add the cinnamon and start anise and stir through. Add the red wine vinegar, sliced cabbage and water (see ingredients for amount). Stir well and cook stirring often until the water has evaporated and the cabbage is tender, 20-25 minutes.


Meanwhile, remove the confit duck legs from their packaging and place on the same tray as the plums (skin side up). Pop on the top shelf of your oven and roast until golden and crispy, 25-30 mins. Meanwhile, peel the potato and chop into 2cm chunks. Add to the saucepan of boiling water with 0.5 tsp of salt and cook until tender, 18-20 mins. TIP: The potato is cooked when you can easily slip a knife through. Once cooked, drain the potatoes in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have some). Mash the potato until smooth, season well with salt and pepper.


When the duck has 10 mins left, put the green beans on the baking tray alongside the plums and cook in the oven for the remaining time. TIP: Use a separate baking tray if your tray is a little crowded. Once cooked, remove the star anise from your cabbage. Stir the red current jelly through , taste and season with salt and pepper.


In a small saucepan bring the water (see ingredients for amount) to the boil, add the red wine jus paste and stir well to dissolve. Cook until thick enough to coat the back of a spoon, 5-7 mins. Remove from the heat


Reheat the cabbage and mash if necessary. Share the mash between you plates, Followed by the red cabbage. Place a duck leg on each plate and share the beans and plums among yourselves. Spoon over the sauce and enjoy!