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.
Serving size
Ingredients
Ingredients
- 1 star anise
-
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)
- 2 parsnip
- 25g honey
-
4 tsp garlic, rosemary and thyme paste(Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 2 apple
- 2 large potatoes
- 1 savoy cabbage
- ½ tsp ground cinnamon
- 3 carrot
- 2 tbsp red wine vinegar
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 104Kcal | 698Kcal |
| 435kJ | 2921kJ | |
| Fat | 4.9g | 33g |
| of which saturates | 1.3g | 8.4g |
| Carbohydrates | 8g | 56g |
| of which sugars | 4.3g | 29g |
| Protein | 6.8g | 46g |
| Salt | 0.33g | 2.2g |
| Fibre | 2.0g | 13g |
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Roast British Duck Leg, Parsnip Mash & Apple Sauce
A delicious balance of sweet, salty and savoury. The prep is easy with our confit British duck leg, roasted until tender. Parsnip-potato mash and sautéed savoy cabbage make a filling base. You'll make your own, homemade apple sauce to complete the feast!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a peeler, a sieve, a masher, a large non-stick frying pan, a medium baking dish, a small saucepan & a measuring jug
Oven time
- Cut the carrots into 1cm thick batons (peel optional)
- Add to the lined baking tray, drizzle with 1 tsp oil, season with salt and pepper and roast for 22-25 mins, until soft
- Place the duck and all its juices into the medium baking dish. Season with salt and pepper. Roast for 20-25 mins, until golden and piping hot
Get the parsnips & potatoes on
- Meanwhile, roughly chop the parsnips and potatoes into 2cm chunks (peel optional) and add to the large saucepan
- Simmer for 15-18 mins, until soft, then drain
- Return to the pan and mash with 1 tbsp oil and a pinch of salt and pepper
Make the apple sauce
- Peel and dice the apples into 1cm chunks
- Add to the small saucepan on medium heat, along with the vinegar, honey, star anise, 200ml water, a pinch of cinnamon and salt. Bring to a simmer, and cook for 8-10 mins, until the apple is soft
- Gently mash the apple and continue to cook for a further 1-2 mins, until reduced to a thickened sauce. Season to taste with salt and pepper
Soften the cabbage
- Trim and finely chop the cabbage
- Heat the non-stick frying pan with 1 tsp oil on medium-high heat. Once hot, add the cabbage and cook for 2-3 mins, until golden. Season with salt and pepper. Add the garlic herb paste and cook for another 1 min, then add a splash of water and cook for a further 2-3 mins, until soft
Plate up
- Serve the parsnip mash and cabbage onto plates. Top with the roasted carrot and duck. Remove the star anise, then spoon over the apple sauce
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