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 Confit Duck Leg with Cannellini Bean Stew & Smashed Peas
A vibrant and creamy cannellini bean stew, with extra garden freshness thanks to the smashed peas, leafy mint, seasonal courgette and sweet leek. Top it all off with melt-in-your-mouth confit British duck, roasted to perfection. It's a restaurant-worthy feast!
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 1 unwaxed lemon
- ½ tsp chilli flakes
- 1 handful of fresh mint
- 150g peas
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 460g cannellini beans (cannellini beans, water, salt)
- 80g baby spinach
- 2 garlic clove
- 1 courgette
- 1 leek
- 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: 600
Protein: 52g
Carbs: 25g
Fat: 32g
Roast Confit Duck Leg with Cannellini Bean Stew & Smashed Peas
A vibrant and creamy cannellini bean stew, with extra garden freshness thanks to the smashed peas, leafy mint, seasonal courgette and sweet leek. Top it all off with melt-in-your-mouth confit British duck, roasted to perfection. It's a restaurant-worthy feast!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Pull out a large baking dish, a large frying pan, a small saucepan, a sieve & a measuring jug
Roast the duck
- Place the duck, skin-side up, (with all its juices from the bag) into the large baking dish. Season with salt and pepper
- Roast for 20-25 mins, until golden and piping hot
Do the prep
- Thinly slice the leek and courgette into 1/2cm half-moons. Finely chop or crush the garlic. Rinse the spinach
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the leek and cook for 5 mins, until softened. Season with salt and pepper
Simmer the stew
- Add the courgette and garlic to the pan and cook for another 3-4 mins
- Stir in the cannellini (with their liquid), stock powder and 200ml water
- Simmer for 5-7 mins, until thickened. Add the spinach in the final minute of cooking and stir to wilt. Add a squeeze of lemon juice to taste. Season with salt and pepper
Make the smashed peas
- Bring the small saucepan filled with salted water to a boil. Once boiling, add the peas, cook for 1-2 mins, then drain and return to the pan. Lightly mash with a fork
- Pick the mint leaves from the stalks, then roughly chop and add to the saucepan with 1 tsp olive oil and half the chilli flakes (for those who'd like the heat), then mix to combine. Season to taste with salt and pepper
Plate up
- Serve the cannellini stew into bowls, topped with the crispy duck leg and smashed peas
- Sprinkle over the remaining chilli flakes (for those who'd like the heat). Garnish with the remaining lemon, cut into wedges
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