Serves: 2

Using confit duck legs in this dish gives a beautiful ‘cheffy’ result with minimum effort! Crisp skin and tender meat make for a delightful dinner, worthy of a special occasion.


  • 350g salad potatoes
  • 60g bacon lardons
  • 2 confit duck leg
  • 40g walnuts
  • 1 pot wholegrain mustard
  • ½ lemon
  • 1 braeburn apple
  • 30g unsalted butter
  • 10g chicken stock paste
  • 3 pot apple and sage jelly
  • 40g pea shoots
  • 1tbdp olive oil for the dressing
  • 50ml water


1Preheat your oven to 200°C. Quarter the salad potatoes, pop them on a baking tray and drizzle with oil. Season with salt and pepper. Toss to coat, spread out and roast on the middle shelf of your oven until golden, 25-30 mins. Halfway through cooking, turn the potatoes and add the bacon lardons to the tray.

2Meanwhile, remove the confit duck from its packaging and discard any excess fat. Place on another baking tray, skin-side up. Drizzle with oil and roast on the top shelf of your oven for 25-30 mins. IMPORTANT: The duck is cooked when piping hot throughout.

3Roughly chop the walnuts and pop them in a mixing bowl. Add the wholegrain mustard. Halve the lemon and squeeze in the lemon juice and the olive oil (see ingredients for amount). Set aside – we’ll dress the pea shoots later!

4Chop each apple into eight wedges, remove the core. Heat the butter in a frying pan on medium heat. Add the apple, cook until browned all over, 6-8 mins. Turn every minute to make sure they colour evenly. Stir in the chicken stock paste, water (see ingredients for amount) and the apple and sage jelly. Cook until the apple is soft and the sauce is glossy, 3-4 mins. Remove from the heat, cover with foil to keep warm.

5Do any washing up that needs doing whilst everything finishes cooking. When the potato and duck are a minute from being ready, dress the pea shoots with the mustardy dressing.

6Share the pancetta potatoes between your plates. Serve the pea shoots alongside. Sit the confit duck leg on top of the potatoes, spoon the apple sauce over the duck and arrange the caramelised apples in an artistic fashion. Bon appétit!


  1. Just made the duck with a nice crisp apple. Also didn’t use paste or jelly, I substituted stock for that and the water. But did serve with pea greens. Was delicious. Next time I might broil the duck a bit to start so it’s more crispy. I’d go lighter on the mustard (used Grey Poupon). But all around came out great.


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