Duck Leg in a Mushroom Red Wine Jus
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Duck Leg in a Mushroom Red Wine Jus

Duck Leg in a Mushroom Red Wine Jus

with Colcannon Mash and Tenderstem® Broccoli

Lower Carb
Calorie Smart

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 Time35 minutes
Cooking time25 minutes


serving amount

2 unit(s)

Confit Duck Legs

1 unit(s)

Baking Potato

100 grams

Cavolo Nero

80 grams

Tenderstem Broccoli

22 grams

Red Wine Jus Paste

(Contains Sulphites, Celery)

120 grams

Sliced Mushrooms

Not included in your delivery

20 grams


25 milliliter(s)

Milk for the Mash

(Contains Milk)

200 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3081 kJ
Energy (kcal)736 kcal
Fat38.7 g
of which saturates13.5 g
Carbohydrate38.9 g
of which sugars5.3 g
Protein59.5 g
Salt2.72 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Paper
Baking Tray
Chopping Board
Small sauce pan



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.

Roast on the top shelf of your oven for 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw duck and its packaging. Ensure the duck is piping hot throughout.


Meanwhile, boil a full kettle.

Cut the potato into 2cm chunks.

Destalk the cavolo nero and discard the stems (they're too tough to eat). Thinly slice the leaves widthways.


Pour the boiled water into a saucepan with 0.5 tsp salt and bring back to the boil on high heat. Add the potatoes, reduce the heat and simmer until soft, 15-18 mins.

When the potato has 5-8 mins remaining, add the cavolo nero to the pan and cook until softened.

Once cooked, drain in a colander and return to the pan. Add the butter and milk (see pantry for both) and season with salt and pepper. Mash until smooth. 


Meanwhile, halve any thick broccoli stems lengthways.

When the duck has 10 mins remaining, add the broccoli to another baking tray. Drizzle with oil and season with salt and pepper. Toss to coat, then spread out in a single layer. Roast on the middle shelf until tender, 8-10 mins.

If you'd prefer to, boil your broccoli in step 5 while the sauce cooks, for 3-5 mins until tender. Season with salt and pepper.



Meanwhile, pour the water (see pantry) into a small saucepan. If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Bring the saucepan to the boil, then stir in the red wine jus paste and mushrooms. Reduce the heat to medium, then bubble away until the sauce has reduced by half, 5-6 mins. 

Once glossy and thickened, remove from the heat.


Share the colcannon mash between your plates.

Serve the roasted duck leg with the Tenderstem® broccoli alongside.

Pour over the mushroom red wine jus to finish.