Recipe Sections
- Cooking Duck
- Accompaniments
- BBQ Duck
- Christmas
- Duck Breast
- Duck Eggs
- Duck Fat
- Duck Legs
- Duck Liver
- Easter and Autumn Entertaining
- Healthy Body Healthy Mind
- Luv-a-Duck Game Recipes
- Other - Duck Sausages, Mince, Ravioli & Giblets
- Pasta
- Roasted Duck Range Recipes
- Sauces
- Soup
- Whole Duck
Serves:
4
Chef's Hint:
Confit is often refered to on menus as twice cooked duck.
Confit Duck Legs with Roasted Vegetables
This recipe used Luv-a-Duck Confir Duck legs but you could also make your own.
INGREDIENTS
4 Luv-a-Duck Confit Duck Legs
1 large carrot
1 large parsnip
2 celery sticks
1 large onion
1 small wedge pumpkin
2 sprigs thyme
2 tsp Luv-a-Duck fat
Salt & freshly ground pepper
1 cup baby spinach leaves
METHOD
Peel and cut vegetables into sticks or wedges and toss them in melted duck fat. Add thyme, place into an oven dish, season with salt and pepper.
Roast in a hot oven for about 40 mins until golden and cooked.
Heat the Confit Duck Legs as per the instructions on the packet.
To serve place a few raw spinach leaves on a warmed plate, add a spoonful of roasted vegetables and top with a Confit Duck Leg.