Salt duck with spinach, potatoes & bacon

Salt duck with spinach, potatoes & bacon

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)


Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 1 hr Plus salting

Skill level

Moderately easy


Serves 6

Cover your duck legs with sea salt and leave for 24 hours to infuse before rinsing and roasting for a crisp finish

Nutrition and extra info

Nutrition info

Nutrition per serving

Save to My Good Food
Please sign in or register to save recipes.


  • 6 duck legs
  • 2 tbsp sea salt
  • 2 tbsp sunflower oil
  • 500g button onions
  • 500g small waxy potatoes
  • 175g smoked bacon lardons
  • 4 or 5 sage leaves
  • 200g spinach leaves
  • 2 tbsp sherry vinegar

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  1. One day ahead: Place the duck legs in a dish and sprinkle over the salt, rubbing it into the skin. Cover with cling film and chill.
  2. On the day: Rinse the duck legs under cold water to remove the salt. Pat dry with a clean towel. Heat oven to 160C/140C fan/ gas 3. Heat the oil in a large frying pan. Place the duck, fat-side down, in the pan and cook gently for 15 mins until crisp and golden.
  3. Flip the duck and pour off the fat into a small bowl – keep this for later. Cook for a further 15-20 mins, then transfer to a roasting dish. If your pan isn’t big enough, cook the duck in batches. When all the duck is cooked, put in the oven for 40-50 mins while you finish the dish.
  4. Put the onions in a pan with 1 tbsp of the reserved duck fat and gently cook for 20 mins until golden. Meanwhile, boil the potatoes for 15 mins in a pan of salted water, then drain, peel and leave to cool.
  5. Tip 2 tbsp of the reserved fat into the duck pan and add the potatoes, bacon, onions and sage. Fry for 10 mins until golden, then add the spinach. Cook for 4 mins to wilt the spinach, then add the vinegar. Turn up the heat to bubble off any excess liquid, then spread this over a large serving plate. Arrange the duck on top and serve.

Recipe from Good Food magazine, June 2012

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
bri_lou's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Duck was quite salty but did have a lovely crispy skin. Seemed a lot of hard work for what resulted in an average meal. Didn't peel the potatoes as seemed odd to have small potatoes and do this whilst still pipping hot? The vinegar was necessay due to the amount of fat from the duck and bacon, even with draining but did give a nice flavour.

jemjams's picture
  • 1
  • 2
  • 3
  • 4
  • 5

My husband made this for me as a Saturday night treat. We used a tin of Confit of Duck instead of salting the duck legs. Otherwise we followed the recipe. Excellent

chef-kymothy's picture

Wow this recipe looks amazing! I can't wait to make it :)



Ads by Google