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 Mash and Sauteed Bacon Peas


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 time20 minutes


serving amount

2 unit(s)

Confit Duck Legs

450 grams


15 grams

Red Wine Jus Paste

(Contains Sulphites, Celery)

60 grams

Bacon Lardons

120 grams


Not included in your delivery

150 milliliter(s)

Water for the Sauce

30 grams

Butter for the Mash


Nutritional information

Energy (kJ)3768 kJ
Energy (kcal)901 kcal
Fat47.8 g
of which saturates17.8 g
Carbohydrate56.9 g
of which sugars7 g
Protein64.3 g
Salt3.24 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Saucepan
Chopping Board
Small sauce pan
Potato Masher



Preheat your oven to 220°C/200°C fan/gas mark 7.

Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes.

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: The duck is cooked when piping hot throughout.


Meanwhile, chop the potatoes into 2cm chunks (peel first if you prefer).

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



Meanwhile, pour the water for the sauce (see pantry for amount) into a small saucepan 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 your red wine jus from the heat.


Once the potatoes are cooked, drain in a colander and return both to the pan, off the heat.

Add the butter (see pantry for amount) and a splash of milk (if you have any) and season with salt and pepper. Mash until smooth then cover with a lid to keep warm.


About 5 mins before everything's ready, heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, add the bacon lardons and stir-fry until golden, 3-4 mins.

Add the peas and cook for 2-3 mins more, then remove from the heat. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.


When you're ready to serve, reheat the red wine jus if needed.

Spoon the mash onto your plates. Sit a duck leg up against the mash and spoon over the red wine jus.

Serve with the sauteed peas alongside.


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