ROAST DUCK LEG CONFIT
MAIN COURSE RECIPES

ROAST DUCK LEG CONFIT

with Leo’s Little Jars’ Blueberry & Thyme Chutney (Serves 3-4)

High in flavour and deliciousness, this duck confit is roasted until golden. Served alongside some sweet home made chutney of blueberries & thyme from Leo’s Little Jars. A match made in heaven.

CHEF’S TIP: 

"The fatty liquid surrounding the duck is very high in flavour. You can store it in your fridge for up to 3 months and use it for roasting vegetables, potatoes or meats instead of oil."



Method of Cooking:
 Oven 

Effort Level: Easy
 

Active Time: about 15 minutes

Start to Finish: about 45 minutes

Utensils you’ll need at home:

Roasting tray

Serving equipment  
 

Ingredients you’ll need at home:

Salt & Pepper

Recipe

  • Preheat the oven to 220°C with the fan on.
  • Remove the duck legs from the packaging and place them, skin side up, in a roasting dish. Be sure to place the fatty liquid of the pouch into the roasting dish around the duck.
  • Place the tray into the hot oven for 15 minutes. Then, remove the tray from the oven and pour out all the liquid from the tray - reserve it.  
  • Return the tray to the oven for 15-20 minutes until the duck skin is golden. You can turn on the grill for the final 5-10 minutes to speed up the process. Remove from the oven and set aside to rest for 15 minutes at least.

NOTE: This entire recipe can be done ahead of time, simply keep the cooked duck outside of the fridge, and serve at room temperature.

  • To serve, place the golden duck on a platter and serve alongside Leo’s Little Jars’ Blueberry & Thyme Chutney.