HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoasted Confit Duck Leg And Red Wine Jus
Roasted Confit Duck Leg and Red Wine Jus

Roasted Confit Duck Leg and Red Wine Jus

with Thyme Roast Potatoes, Chantenay Carrots and Bacon Spinach

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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!

Tags:Under 650 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 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 Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 bunch(es)


450 grams


2 unit(s)

Confit Duck Leg

150 grams

Chantenay Carrots

1 unit(s)


1 unit(s)

Garlic Clove

60 grams

Bacon Lardons

100 grams

Baby Spinach

15 grams

Red Wine Jus Paste

(ContainsCelery, Sulphites)

Not included in your delivery

150 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2429 kJ
Energy (kcal)581 kcal
Fat23.8 g
of which saturates6.8 g
Carbohydrate52 g
of which sugars9.3 g
Protein42 g
Salt2.38 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Parchment Paper
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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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 them onto a large baking tray. Drizzle with oil, season with salt and pepper, then scatter over the thyme.
Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.


Remove the confit duck legs from their packaging. Place onto a lined baking tray, skin-side up, and season with salt and pepper.
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.


Meanwhile, trim and halve the chantenay carrots lengthways (no need to peel).
After about 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. Turn halfway through.
While everything roasts, halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).


When 15 mins of roasting time remain, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the bacon lardons and shallot. Stirfry until golden, 3-4 mins, then add the garlic and cook for 1 min more. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.
Add the spinach and a splash of water and cover until wilted, 2-3 mins. Remove the lid, season to taste, then transfer to a bowl and cover to keep warm.


Pour the water for the sauce (see ingredients for amount) into the (now empty) pan and pop back on medium heat.
Bring to the boil, then stir in the red wine jus paste.
Reduce the heat slightly, then bubble away until reduced by half, 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 spinach alongside.
Spoon the red wine jus over the duck to finish. Enjoy!