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.
Crispy Duck Leg with Rainbow Carrot Salad & Orange
Slow-cooked duck is the star of this salad, with the crispiest skin and rich, savoury flavour. Create the base with sweet rainbow 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
- 80g pea shoots
- 25g honey
- 1 tbsp wholegrain mustard (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 1 handful of fresh mint
- 4 radish
- 1 orange
- 160g mangetout
- 12 baby potatoes
- 2 tbsp apple cider vinegar (apple cider vinegar (100%))
- 2 carrot
- 2 purple carrot
- 4 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)
Nutritional Information
Calories: 638
Protein: 46g
Carbs: 45g
Fat: 31g
Crispy Duck Leg with Rainbow Carrot Salad & Orange
Slow-cooked duck is the star of this salad, with the crispiest skin and rich, savoury flavour. Create the base with sweet rainbow 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 large saucepan filled with salted water to a boil
- Pull out a large baking dish, a large bowl, a small bowl & a sieve
Oven time
- Place the duck, skin-side up, with all the juices from the bag, into the large baking dish. Season with salt and pepper. Roast for 5 mins
- Trim and halve the carrots lengthways, then cut on an angle into 2cm chunks
- After 5 mins, add the carrot to the duck tray, coat in the duck fat and roast for a further 18-20 mins, until the carrot is soft and golden
Boil the potatoes & mangetout
- Meanwhile, halve the potatoes (quarter any larger ones), then add to the saucepan and simmer for 12-15 mins, until soft
- In the final 2-3 mins, add the mangetout, then drain together. Return to the pan
Finish the prep & make the dressing
- Peel the orange (including the pith) and dice into 2cm chunks. Finely slice the radishes. Pick the mint leaves from the stalks and finely chop
- In the small bowl, combine the mustard, vinegar, honey and 1 tbsp olive oil. Season with salt and pepper
Build the salad
- Add the mint to the potatoes and mangetout. Toss to combine
- In the large bowl, combine the pea shoots with the radish, roasted carrot, orange and half the dressing
Plate up
- Serve the salad and minty potatoes onto plates, topped with the duck leg. Drizzle over the remaining dressing
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