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Confit Duck Leg, Pea Shoot and Orange Salad

Confit Duck Leg, Pea Shoot and Orange Salad

with Walnuts, Feta and a Honey-Mustard Dressing

Limited Edition
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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 Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Confit Duck Leg

350 grams

Salad Potatoes

100 grams


80 grams

Sugar Snap Peas

1 bunch(es)


1 unit(s)


50 grams

Feta Cheese


1 sachet

Apple Cider Vinegar


1 sachet


9 grams

Wholegrain Mustard


40 grams

Pea Shoots

40 grams



Not included in your delivery

2 tbsp

Olive Oil for the Dressing

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3177 kJ
Energy (kcal)759 kcal
Fat45.0 g
of which saturates11.0 g
Carbohydrate48 g
of which sugars18.0 g
Protein44 g
Salt1.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Measuring Spoons
Serving platter
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Remove the confit duck legs from their packaging. Place on a baking tray, skin-side up, and drizzle with a little oil. Roast on the top shelf of your oven for 25-30 mins. IMPORTANT: The duck is cooked when piping hot throughout.


In the meantime, bring a large saucepan of water with 1/2 tsp salt to the boil on high heat for the salad potatoes. Halve the salad potatoes (no need to peel). When the water is boiling, add the potatoes, lower the heat to medium and cook until you can easily slip a knife through, 15-20 mins.


Meanwhile, trim and thinly slice the radishes. Slice the sugar snap peas in half lengthways. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Crumble the feta into small pieces. Zest and halve the orange(s). Keep half of the orange(s) aside - we will juice this later for the dressing. Place the remaining orange half/halves flesh-side down onto your board. Using your knife, remove the outer skin (including the white pith) by following the curve of the orange, top to bottom. Then cut the orange flesh into bite-sized pieces.


In a large salad bowl, mix together the olive oil for the dressing (see ingredients for amount), cider vinegar, orange zest, honey and wholegrain mustard (see ingredients for amount). Squeeze in the juice from the orange(s) you kept aside for the dressing. Season with salt and pepper and mix well.


Meanwhile, once the potatoes are cooked, drain them in a colander then return them to the pan. Add 1 tsp of the dressing per person to the potatoes and toss so they are nicely coated.


When everything is ready, add the pea shoots, salad potatoes, radishes, sugar snap peas, walnuts, feta and half of the mint to the dressing bowl. Toss to coat everything in the dressing. Divide the dressed salad between 2 serving bowls. Top with the oranges pieces, scatter over the remaining mint then lay the confit duck leg on top. Sunshine in a bowl! Enjoy.