Confit of duck with champ mash

Cooks in 180 minutes

You will need

  • Deep roast tray
  • Frying pan
  • Large bowl
  • Small cooking tray
  • Small pot
  • Saucepan
  • Colander


Serves 4
  • 12 cherry tomatoes
  • 100g rocket, washed
  • 1 tbsp of olive oil

For the duck leg confit

  • 4 duck legs 200g each
  • 1 litre of melted duck fat
  • 4 sprigs of thyme
  • 2 sprigs of rosemary
  • 2 tsp of sea salt
  • 1 tsp of black peppercorns

For the champ mash

  • 800g potatoes, peeled
  • 250g single cream
  • 30g butter
  • 1 bunch spring onions, thinly sliced
  • 1 tsp of table salt

Preparation Method

420 minutes
  1. Place herbs on the bottom of the roast tray and sprinkle over black peppercorns and salt. Arrange the duck, skin-side up and pour duck fat. Wrap tray with cilng film and refrigerate for 1 day before cooking.
  2. Preheat the oven to 120˚C/Gas mark ½. Remove the cling film from roast tray and place marinated duck legs into the oven for 3 hours or until the duck is tender and can be easily pulled from the bone.
  3. Put potatoes in a small pot and cover them with water and bring to the boil. Reduce heat and simmer uncovered until potatoes are softened. Drain well. Return to very low heat and allow the potatoes to dry out for a few minutes. Meanwhile, pour the cream and spring onions in a saucepan and gently warm up. Mash the potatoes with salt and butter together until smooth. Stir in the cream and spring onion until evenly mixed. Set aside in warm place.
  4. Preheat the oven to 180˚C/Gas mark 4.
  5. Remove the confit duck legs from their fat. Put an ovenproof frying pan on the medium-high heat until it is hot. Place the duck legs, skin-side down, and keep frying for about 3 minutes. Turn the legs skin-side up and transfer the pan to the oven for 20 minutes or until crispy.
  6. Place on a small cooking tray cherry tomatoes and drizzle them with olive oil. Sprinkle over salt and freshly ground black pepper and place in the oven for 5 minutes. Meanwhile, toss in a large bowl rocket salad with olive oil.
  7. Divide the champ mash among plates and arrange a piece of duck leg skin-side up on each one to serve. Finish with roasted cherry tomatoes and rocket salad. Serve straight away.

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