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
-
200g passata
- 2 garlic clove
-
1 tbsp sun-dried tomato paste
-
1 tbsp red wine vinegar
- 1 plum
- 20g rocket
- 1 carrot
- 80g chestnuts (use half)
-
10g chicken stock powder
- 1 onion
-
120g brown rice fusilli pasta (Soya)
-
2 confit duck leg
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 114Kcal | 791Kcal |
| 477kJ | 3311kJ | |
| Fat | 4.6g | 32g |
| of which saturates | 1.2g | 8.0g |
| Carbohydrates | 11g | 77g |
| of which sugars | 2.7g | 19g |
| Protein | 7.1g | 49g |
| Salt | 0.49g | 3.4g |
| Fibre | 1.5g | 11g |
Ingredients
Ingredients
-
1 tbsp red wine vinegar (use half)
- 20g rocket (use half)
- 1 plum (use half)
-
120g brown rice fusilli pasta (use half) (Soya)
-
200g passata (use half)
-
1 tbsp sun-dried tomato paste (use half)
-
10g chicken stock powder (use half)
- 80g chestnuts (use a quarter)
- 1 onion (use half)
- 1 carrot (use half)
- 2 garlic clove
-
1 confit duck leg
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 138Kcal | 815Kcal |
| 576kJ | 3411kJ | |
| Fat | 5.4g | 32g |
| of which saturates | 1.4g | 8.4g |
| Carbohydrates | 13g | 78g |
| of which sugars | 3.2g | 19g |
| Protein | 9.0g | 54g |
| Salt | 0.6g | 3.6g |
| Fibre | 1.8g | 11g |
Confit Duck & Chestnut Ragu with Brown Rice Fusilli & Plum Salad
Tender roasted confit duck leg is the star of this warming ragu, bursting with sweet chestnuts and vibrant sundried tomato paste. Stir through brown rice fusilli to soak up all that flavour. Serve alongside a refreshing plum salad, to balance the flavours.
Cooking Instructions
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 large frying pan, a small baking dish, a medium bowl, a sieve, a measuring jug & a grater
Roast the duck & garlic
- Place the duck and all its juices into the small baking dish, along with the garlic cloves (in their skin). Season with salt and pepper
- Roast for 20-25 mins, until golden and piping hot
Prep & boil
- Meanwhile, thinly slice the onion. Coarsely grate the carrot. Roughly chop the half pack of chestnuts
- Heat the large frying pan with 1 tsp olive oil on medium-high heat. Once hot, add the onion and carrot and cook for 4-5 mins, until softened. Season with salt and pepper
- Add the fusilli to the saucepan and simmer for 10-11 mins, until cooked, then drain
Simmer the ragu & start the salad
- Add the sundried tomato paste, passata, chestnuts, stock and 250ml water (125ml for 1 person) to the veg pan
- Bring to a boil and simmer for 8-10 mins, until thickened. Add a splash of water if it becomes too dry
- Cut the plum into 1cm wedges
- In the medium bowl, toss together the plum and vinegar with a pinch of salt
Finishing touches
- When the duck is cooked, remove the garlic cloves from the tray and allow to cool. Shred the duck meat using two forks
- Peel and mash the garlic into a paste using the back of a knife
- Toss the garlic, cooked pasta and shredded duck into the ragu. Season to taste with salt and pepper
Plate up
- Toss the rocket through the plum
- Share the duck ragu between bowls, with the plum salad alongside
Getting hungry?
Healthy, chef designed meal kits to cook at home.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
While you wait, pull up a chair with The Mindful Journal for healthy lifestyle tips and recipe inspiration.