Confit Duck Leg and Caramelised Onion Jus
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Confit Duck Leg and Caramelised Onion Jus

with Garlic Mash and Honey Rosemary Carrots

High Protein

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 war 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
Cooking time20 minutes


serving amount

2 unit(s)

Confit Duck Legs

3 unit(s)


1 sachet(s)

Dried Rosemary

15 grams


1 unit(s)


450 grams


3 unit(s)

Garlic Clove

12 milliliter(s)

Balsamic Vinegar

(Contains Sulphites)

30 grams

Red Wine Jus Paste

(Contains Sulphites, Celery)

Not included in your delivery

½ tsp

Sugar for the Onions

300 milliliter(s)

Water for the Jus


Nutritional information

Energy (kJ)3359 kJ
Energy (kcal)803 kcal
Fat30 g
of which saturates8.3 g
Carbohydrate77.5 g
of which sugars26 g
Protein59.6 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.



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

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

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons and pop onto another large baking tray. 

Drizzle with oil, season with the rosemary, salt and pepper, then toss to coat. Spread out in a single layer. 


Roast the duck on the top shelf of your oven and the carrots on the middle shelf until tender, 25-30 mins. IMPORTANT: Ensure the duck is piping hot throughout.

When the carrots are halfway through cooking, remove them from the oven, drizzle over the honey, toss together and cook for the remaining time. 



Meanwhile, bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes.

Halve, peel and thinly slice the onion.

Heat a drizzle of oil in a medium saucepan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

While the onions cook, chop the potatoes into 2cm chunks (no need to peel). Peel the garlic, but leave the cloves whole. 


When boiling, add the potatoes and garlic to the water and cook until you can easily slip a knife through, 15-20 mins. 

Meanwhile, once the onions are golden, add the balsamic vinegar and sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.

Pour in the water for the jus (see pantry for amount) and bring to the boil on high heat.


Next, stir in the red wine jus paste, then reduce the heat to medium-high. Allow the sauce to bubble and thicken, stirring regularly, 11-13 mins.

Meanwhle, once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.


When everything's ready, share the garlic mash out between your plates (reheat first if needed).

Lay the duck leg confit on top of the mash and serve the carrots on the side. 

Reheat the caramelised onion jus, if needed, adding a splash of water if it has become a little thick. Pour the jus over the duck to finish.