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Confit Duck Leg, Pea Shoot and Orange Salad

Confit Duck Leg, Pea Shoot and Orange Salad

with Greek Style Cheese and a Mustard Dressing
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
856 kcal
Protein
: 
59.8g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Sulphites
  • Mustard
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Confit Duck Legs

350 grams

Salad Potatoes

80 grams

Sugar Snap Peas

1 unit(s)

Orange

50 grams

Greek Style Salad Cheese

(Contains: Milk)

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

8.5 grams

Wholegrain Mustard

(Contains: Mustard)

40 grams

Pea Shoots

Not included in your delivery

2 tbsp

Olive Oil for the Dressing

½ tsp

Sugar for the Dressing

Energy (kJ)3581 kJ
Energy (kcal)856 kcal
Fat42.2 g
of which saturates12.8 g
Carbohydrate45.1 g
of which sugars9.5 g
Dietary Fibre7.5 g
Protein59.8 g
Salt2.2 g
Potassium775.3 mg
Calcium12.3 mg
Iron0.6 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

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.

2

In the meantime, bring a large saucepan of water with 0.5 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.

3

Meanwhile, slice the sugar snap peas in half lengthways. Crumble the Greek style salad cheese 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.

4

In a large salad bowl, mix together the olive oil for the dressing (see pantry for amount), cider vinegar, orange zest, sugar 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.

5

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.

6

When everything is ready, add the pea shoots, salad potatoes, sugar snap peas and Greek style salad cheese to the dressing bowl. Toss to coat everything in the dressing. Divide the dressed salad between 2 serving bowls. Top with the oranges pieces, then lay the confit duck leg on top. Sunshine in a bowl! Enjoy.

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