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 Garlic Mash and Honeyed Bacon Carrots

This Roasted Confit Duck Leg and Red Wine Jus takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!


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

2 unit(s)

Confit Duck Legs

3 unit(s)


450 grams


2 unit(s)

Garlic Clove

60 grams

British Smoked Bacon Lardons

15 grams


15 grams

Red Wine Jus Paste

(Contains Sulphites, Celery)

Not included in your delivery

150 milliliter(s)

Water for the Jus

20 grams



Nutritional information

Energy (kJ)2942 kJ
Energy (kcal)703 kcal
Fat32.1 g
of which saturates12 g
Carbohydrate65.7 g
of which sugars18.4 g
Protein41.5 g
Salt2.71 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Paper
Baking Tray
Large Saucepan
Small Bowl


Roast the Duck

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.

When the oven is hot, roast on the top shelf for 25-30 mins. IMPORTANT: Ensure the duck is piping hot throughout.

Roast the Carrots

Meanwhile, bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Pop the carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. 

Roast on the middle shelf of your oven until tender, 20-25 mins. Turn halfway through.

Bring on the Mash

While everything roasts, chop the potatoes into 2cm chunks (peel first if you prefer). Peel the garlic cloves.

When your pan of water is boiling, add the potatoes and garlic cloves. Cook until you can easily slip a knife through, 15-20 mins. 

Honeyed Bacon Time

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins, then add the honey and cook for 1 min more. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Transfer the honeyed bacon to a small bowl and set aside. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Make the Red Wine Jus

Pour the water for the jus (see pantry for amount) into the (now empty) frying pan and bring to the boil on high heat (no need to clean). 

Stir in the red wine jus paste, then reduce the heat to medium-high. Allow the sauce to bubble and thicken, stirring regularly, 6-7 mins. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.

Once glossy and thickened, remove from the heat.

Once the potatoes are cooked, drain in a colander and return to the pan with the garlic, off the heat. Add the butter (see pantry for amount) and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.

Serve Up

When everything's ready, share the duck between your plates. Serve the mash and carrots alongside.

Sprinkle the honeyed bacon over the carrots.

Spoon the red wine jus over the duck to finish.