Roasted Duck in Creamy Peppercorn Sauce
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Roasted Duck in Creamy Peppercorn Sauce

with Roasted Potatoes and Garlic Green Beans


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 time30 minutes


serving amount

450 grams


2 unit(s)

Confit Duck Legs

1 unit(s)

Echalion Shallot

150 grams

Green Beans

2 unit(s)

Garlic Clove

1 sachet(s)

Cracked Black Pepper

15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

75 grams

Creme Fraiche

(Contains Milk)

10 grams

Chicken Stock Paste

Not included in your delivery

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3438 kJ
Energy (kcal)822 kcal
Fat41.7 g
of which saturates15.7 g
Carbohydrate57.6 g
of which sugars9.5 g
Protein58.7 g
Salt2.42 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Baking Sheet with Baking Paper
Medium Saucepan



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

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, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.


Meanwhile, 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 middle shelf of your oven for 25-30 mins. IMPORTANT: Ensure the duck is piping hot throughout.


While the potatoes and duck roast, halve, peel and chop the shallot into small pieces.

Trim the green beans. Peel and grate the garlic (or use a garlic press).


Heat a drizzle of oil in a medium frying pan on medium-high heat. Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins. 

Stir in the garlic, then turn the heat down to medium and cook for 1 min. 

Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. Remove the pan from the heat and cover with a lid to keep warm.


While the beans are cooking, heat a drizzle of oil in a medium saucepan on medium heat. Add the shallot and stir until softened, 3-4 mins. 

Add the crushed peppercorns and stir in the cider vinegar. Allow the vinegar to bubble away.

Stir in the stock paste and water (see pantry for amount) and allow it to reduce by about half, 2-3 mins. Reduce the heat, then stir in the creme fraiche and simmer until slightly thickened, 1-2 mins. Remove from the heat.


Share the confit duck legs between your plates.

Serve the roasted potatoes and garlic green beans alongside. Spoon the creamy peppercorn sauce over the confit duck to finish.