The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Roast Duck Leg with Carrots & Orange Mustard Dressing
Slow-cooked duck is the star of this salad, with the crispiest skin and rich, savoury flavour. Create the base with sweet carrots, pea shoots and mangetout. Finish with juicy orange segments and a tangy mustard dressing – bringing a refreshing brightness to every bite.
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 10g capers (Water, Salt, Vinegar)
- 40g pea shoots
- 25g honey
- 1 tbsp apple cider vinegar (apple cider vinegar (100%))
- 1 tbsp wholegrain mustard (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 3 radish
- 1 orange
- 80g mangetout
- 6 baby potatoes
- 2 confit duck leg (Duck (97%), Garlic, Sea Salt, Bay Leaf, Cornflour, Garlic Powder, Thyme, Rosemary, Sunflower Oil, Black Pepper 240g - total weight 177.6g - edible content)
- 1 carrot
Nutritional Information
Calories: 646
Protein: 47g
Carbs: 48g
Fat: 30g
Ingredients
- 1 tbsp apple cider vinegar (use half) (apple cider vinegar (100%))
- 3 radish
- 25g honey (use half)
- 80g mangetout (use half)
- 1 confit duck leg (Duck (97%), Garlic, Sea Salt, Bay Leaf, Cornflour, Garlic Powder, Thyme, Rosemary, Sunflower Oil, Black Pepper 240g - total weight 177.6g - edible content)
- 40g pea shoots (use half)
- 6 baby potatoes
- 10g capers (use half) (Water, Salt, Vinegar)
- 1 orange (use half)
- 1 carrot (use half)
- 1 tbsp wholegrain mustard (use half) (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
Nutritional Information
Calories: 802
Protein: 53g
Carbs: 73g
Fat: 32g
Roast Duck Leg with Carrots & Orange Mustard Dressing
Slow-cooked duck is the star of this salad, with the crispiest skin and rich, savoury flavour. Create the base with sweet carrots, pea shoots and mangetout. Finish with juicy orange segments and a tangy mustard dressing – bringing a refreshing brightness to every bite.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Bring a medium saucepan filled with salted water to a boil
- Pull out a medium baking dish, a large bowl, a small bow & a sieve
Get started
- Place the duck, skin-side up, and its juices into the large baking dish. Roast for 5 mins
- Meanwhile, cut the carrot into 1cm thick batons (peel optional). After 5 mins, add the carrot to the medium baking dish, coat in the duck fat, and roast together for another 18-20 mins, until soft and golden
Cook the potatoes
- Meanwhile, halve the potatoes (quarter any larger ones), then add to the saucepan and simmer for 15-18 mins, until soft
- Add the mangetout in the final 2 mins, then drain together and return to the pan
Prep time
- With a small knife, peel the orange (including the pith). Cut half into segments and set aside the remaining for the dressing. Finely slice the radishes
Make the salad dressing & build the salad
- Add the mustard to the small bowl and squeeze in the orange juice. Mix in the vinegar, honey and 1 tsp olive oil. Season with salt and pepper
- In the large bowl, combine the pea shoots with the radish, capers, orange segments and half the dressing
Plate up
- Share the salad between bowls, with the carrot, potatoes and mangeout alongside
- Top with the duck leg and drizzle over the remaining dressing
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