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.
Duck Confit with Roasted Root Veg
A decadent duck confit to warm you up on those cold winter nights. Heat our easy, slow-cooked duck confit and shred the tender fall-apart meat. Stir in sweet cranberry sauce, roasted parsnips, carrots and sprouts. Then sprinkle of thyme and parsley for freshness.
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 4 parsnip
- 4 carrot
- 2 tbsp cornflour
- 12 brussels sprouts
- 5 garlic clove
- 2 onion
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- ½ tsp ground cinnamon
- 1 handful of fresh thyme
- 1 handful of fresh flat-leaf parsley
- 90g cranberry relish (Cranberries, Date Syrup, Sliced Cranberries, Water, Cornflour)
- 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: 696
Protein: 50g
Carbs: 57g
Fat: 31g
Duck Confit with Roasted Root Veg
A decadent duck confit to warm you up on those cold winter nights. Heat our easy, slow-cooked duck confit and shred the tender fall-apart meat. Stir in sweet cranberry sauce, roasted parsnips, carrots and sprouts. Then sprinkle of thyme and parsley for freshness.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Dissolve the cornflour in a jug with 50ml cold water, then top up with 700ml hot water and crumble in the stock cube. Halve the brussels sprouts. Cut the parsnips into 1cm thick batons (peel optional). Add the veg to a lined baking tray.
- Heat a medium frying pan on medium-high heat. Add the duck legs, skin-side down, along with any liquid from the bag. Cook for 2-3 mins, then remove from the pan. Add 4 tbsp cooking juices from the duck pan to the baking tray and toss with a pinch of sea salt and black pepper. Roast for 20-25 mins, until golden brown and soft.
- Discard the skin from the duck. Shred the meat into large chunks. Finely dice the onions. Cut the carrots into 1/2cm thick discs (peel optional). Finely chop or crush the garlic. Strip the thyme leaves from the stalks and finely chop.
- Reheat the pan (with the remaining duck juices) on medium-high heat. Add the carrots, onions and garlic. Cook for 3-4 mins, then add half the thyme, half the cinnamon, the stock mixture and the duck meat. Simmer for 10-12 mins, until the sauce coats the veg and the duck is heated through.
- Roughly chop the parsley. Stir the roasted veg, parsley and cranberry relish through the duck confit then serve.
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