Duck Leg Confit

Duck Leg Confit

with Bacon Potatoes, Caramelised Apples and Pea shoot Salad

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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.


Always refer to the product label for the most accurate ingredient and allergen information.

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

350 grams

Salad Potatoes

60 grams

Bacon Lardons

2 unit(s)

Confit Duck Leg

40 grams



1 pot(s)

Wholegrain Mustard


½ unit(s)


1 unit(s)

Braeburn Apple

30 grams

Unsalted Butter


10 grams

Chicken Stock Paste

3 pot(s)

Apple and Sage Jelly

40 grams

Pea Shoots

Not included in your delivery

2 tbsp

Olive Oil for the Dressing

50 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3943 kJ
Energy (kcal)942 kcal
Fat58.0 g
of which saturates18.0 g
Carbohydrate64 g
of which sugars33.0 g
Dietary Fiber3 g
Protein44 g
Cholesterol0 mg
Salt4.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Quarter the salad 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 bacon lardons to the tray.


Meanwhile, remove the confit duck from its packaging and discard any excess fat. Place on another baking tray, skin-side up. Drizzle with oil and roast on the top shelf of your oven for 25-30 mins. IMPORTANT: The duck is cooked when piping hot throughout.


Roughly chop the walnuts and pop them in a mixing bowl. Add the wholegrain mustard. Halve the lemon and squeeze in the 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 chicken stock paste, 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 a minute from being ready, dress the pea shoots with the mustardy dressing.


Share the pancetta potatoes between your plates. Serve the pea shoots 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!