Confit Duck

Food Main Courses

Confit duck is a dish that swamps your taste buds with deep and rich flavours. So, for older people – whose sense of taste may have diminished over the years […]

8 Servings
4 confit duck legs
240g cabbage
1 large courgette
2 medium carrots
1 red onion
3 stalks of celery
4 potatoes, mashed
  1. Preheat oven to 200˚C
  2. Remove the duck from the packet and wipe off any excess fat
  3. Place the duck, skin side up, on a rack in a roasting tin
  4. Roast for 15-20 minutes until the skin is crisp and golden ensuring the meat has heated through
  5. Serve with braised cabbage, root vegetables and mashed potato (optional)