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 tbsp red wine vinegar (use half)(red wine vinegar (100%))
- 20g rocket (use half)
- 1 plum (use half)
-
120g brown rice fusilli pasta (use half) (Soya)(Brown rice flour 100%)
-
200g passata (use half)(tomatoes, salt, citric acid)
-
1 tbsp sun-dried tomato paste (use half)(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
-
10g chicken stock powder (use half)(Chicken Stock Powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil), Cornflour)
- 80g chestnuts (use a quarter)
- 1 onion (use half)
- 1 carrot (use half)
- 2 garlic clove
-
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)
Allergens
May Contain:
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 |
Ingredients
Ingredients
- 2 garlic clove
-
1 tbsp sun-dried tomato paste(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
-
1 tbsp red wine vinegar(red wine vinegar (100%))
- 1 plum
- 20g rocket
- 1 carrot
- 80g chestnuts
-
10g chicken stock powder(Chicken Stock Powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil), Cornflour)
-
200g passata(tomatoes, salt, citric acid)
- 1 onion
-
120g brown rice fusilli pasta (Soya)(Brown rice flour 100%)
-
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)
Allergens
May Contain:
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 121Kcal | 835Kcal |
| 507kJ | 3495kJ | |
| Fat | 4.7g | 32g |
| of which saturates | 1.2g | 8.1g |
| Carbohydrates | 12g | 85g |
| of which sugars | 3.0g | 21g |
| Protein | 7.3g | 50g |
| Salt | 0.49g | 3.4g |
| Fibre | 1.7g | 12g |
High protein
1/3 daily fibre
New
7 plants
Low sat fat
Duck & Chestnut Ragu with Fussili & Plum Salad
x
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large frying pan, a medium bowl, a measuring jug & a grater
Roast the duck & garlic
- Place the duck and all its juices into the large baking dish with the garlic cloves in their skin. Season with salt and pepper. Roast for 20-25 mins, until golden and piping hot
- After 10 mins, remove th garlic cloves from the tray and allow to cool
Prep the veg & get simmering
- Meanwhile; thinly slice the onion. Coarsely grate the carrot. Roughly chop the half pack of chestnuts
- Heat the large frying pan with 1 tsp 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 sundried tomato paste, passata, chestnuts, the stock and 200ml of water (100ml for 1 person)
- Bring to a boil and simmer for 4-5 mins until thickened
Cook the pasta
- Add the fusilli to the saucepan and simmer for 10-11 mins, until cooked, then drain
- Cut the plum into 1cm wedges
- In the medium bowl toss together the plumb, rocket and vinegar with a pinch of salt
Finishing touches
- When cooked, shred the meat duck meat using two forks. Peel and crush the garlic into a paste using the back of a knife
- Stir the garlic, cooked pasta and shredded duck into the ragu. Season to taste with salt and pepper
Plate up
- Share the duck ragu between bowls with the plumb salad alongside
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