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Confit Duck

Dean Haffenden
Serves: 8
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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 – it makes a perfect light meal.





  • 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)
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