Roasted Confit Duck Leg and Red Wine Jus
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Roasted Confit Duck Leg and Red Wine Jus

Roasted Confit Duck Leg and Red Wine Jus

with Thyme Roast Potatoes, Chantenay Carrots and Bacon Cavolo Nero

This Roasted Confit Duck Leg and Red Wine Jus is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Under 650 calories
Cook together
Under 600 calories

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 time15 minutes


serving amount






Confit Duck Legs


Tri-coloured Chantenay Carrots


Echalion Shallot


Garlic Clove


Bacon Lardons


Chopped Cavolo Nero


Red Wine Jus Paste

(Contains Sulphites, Celery)

Not included in your delivery


Water for the Sauce


Nutritional information

Energy (kcal)593 kcal
Energy (kJ)2483 kJ
Fat24 g
of which saturates7 g
Carbohydrate54 g
of which sugars6 g
Protein43 g
Salt2.4 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Baking Paper
Garlic Press
Grill Pan


Prep the Potatoes

Preheat your oven to 220°C/200°C fan/gas mark 7. Pick the thyme leaves from their stalks and roughly chop (discard the stalks). Chop the potatoes into 2cm chunks (no need to peel). Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper and scatter over the thyme. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary

Roast the Duck

Remove the confit duck legs from their packaging. Place onto a lined baking tray, skin-side up, and drizzle with a little oil. When the oven is hot, roast the potatoes on the top shelf until golden and the duck on the middle shelf, 25-35 mins. IMPORTANT: The duck is cooked when piping hot throughout.

Trim and Chop

Meanwhile, trim and halve the chantenay carrots lengthways (no need to peel). After 5 mins of roasting time, add the carrots to the potato tray and toss together. Cook for the remaining time until tender, 20-25 mins, turning halfway. While everything roasts, halve, peel and chop the red onion into small pieces. Peel and grate the garlic (or use a garlic press).

Bring on the Greens

When 15 mins of roasting time remain, heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the bacon lardons and onion. Stir-fry until golden, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly. Add the cavolo nero and a splash of water and cover until wilted, 3-4 mins. TIP: Remove any tough stalks from the cavolo nero. Remove the lid, add the garlic, and stir-fry for 1 min more. Season to taste, then transfer to a bowl and cover to keep warm.

Make the Jus

Pour the water for the sauce (see ingredients for amount) into the (now empty) pan and bring to the boil on high heat. Stir in the red wine jus paste, then reduce the heat to medium. Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins. Once glossy and thickened, remove from the heat.


Once everything is ready, transfer the duck to your plates and serve with the thyme roast potatoes, carrots and bacon cavolo nero alongside. Spoon the red wine jus over the duck to finish. Enjoy!