Roasted Duck Leg and Mushroom Red Wine Jus
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Roasted Duck Leg and Mushroom Red Wine Jus

with Garlic Pesto Mash and Honey Carrots


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 time30 minutes


serving amount

2 unit(s)

Confit Duck Legs

3 unit(s)


450 grams


2 unit(s)

Garlic Clove

80 grams

Sliced Mushrooms

15 grams

Red Wine Jus Paste

(Contains Sulphites, Celery)

32 grams


(Contains Milk)

Not included in your delivery

150 milliliter(s)

Water for the Jus

1 tbsp



Nutritional information

Energy (kJ)3422 kJ
Energy (kcal)818 kcal
Fat36.1 g
of which saturates9.7 g
Carbohydrate68 g
of which sugars18.9 g
Protein58.9 g
Salt2.95 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Sheet with Baking Paper
Large Saucepan
Chopping Board
Baking Tray
Medium Saucepan
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 large baking tray, skin-side up, and season with salt and pepper. Roast on the top shelf of your oven for 25-30 mins.

IMPORTANT: Ensure the duck is piping hot throughout.


Meanwhile, 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 until tender, 20-25 mins. Turn halfway through.


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

When boiling, add the potatoes and garlic to the water and cook until you can easily slip a knife through, 15-20 mins. 


Meanwhile, heat a drizzle of oil in a medium saucepan on high heat. 

When hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins. 

Pour the water for the jus (see pantry for amount) into the pan and bring to the boil. Stir in the red wine jus, then lower the heat to medium.

Allow the sauce to bubble and thicken, stirring regularly, 4-5 mins. Remove from the heat. Add a splash of water if it's a little thick.


When the carrots have 5 mins remaining, remove the tray from the oven. Drizzle over the honey (see pantry for amount), toss to coat, then return to the oven for the remaining time.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Stir through the pesto. Season with salt and pepper.

Reheat the jus if needed.


Share the roasted duck between your plates.

Serve the pesto mash and carrots alongside.

Pour the mushroom jus over the duck to finish.