Tender roast duck with citrus & carrots

Tender roast duck with citrus & carrots

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

Prep: 10 mins Cook: 50 mins

Easy

Serves 2
Buying ready-prepared duck confit makes this luxurious meal for two really simple. Try it served with mashed potatoes and watercress

Nutrition and extra info

Nutrition: per serving

  • kcal663
  • fat37g
  • saturates10g
  • carbs29g
  • sugars24g
  • fibre6g
  • protein55g
  • salt1.1g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 shop-bought duck confit legs
    Duck

    Duck

    duk

    Rich and full of flavour, duck meat is extremely nutritious, with high levels of protein, B…

  • 300g slim carrot, halved lengthways (about 6)
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 4 garlic clove, bashed in their skins
  • 1 orange, half juiced, half cut into wedges
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 tsp vegetable oil
  • 1 tbsp lemon juice
  • 1 tbsp sherry vinegar
  • 1 tbsp golden caster sugar
  • 4 tbsp good chicken stock (you'll only need this if your duck doesn't come with any surrounding jelly)
  • 2 or 3 bay leaves
  • few thyme sprigs
  • mashed potatoes and watercress, to serve
    Watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

Method

  1. Heat the oven to 200C/180C fan /gas 6. Scrape away any excess fat from the duck (you could keep this for duck fat potatoes), but keep any jelly. Put the carrots, garlic and orange wedges into a large roasting tin, then toss with the oil and season well. Season the duck legs, then sit them on top of the veg, skin-side up. Roast for 40 mins until the carrots are tender and the duck is turning golden.

  2. Stir the citrus juice, vinegar and sugar together until the sugar dissolves. Pour over the veg, add the jellified duck or chicken stock, then tuck in the bay and thyme here and there. Roast for another 10 mins until the carrots are surrounded with syrupy sauce and the duck is golden. Season the sauce to taste, then serve with mashed potatoes and watercress.

Ads by Google

Comments, questions and tips

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

Comments (5)

Sarahe97's picture
5

Amazing recipe :)

emmas29's picture
5

This is an absolutely stunning recipe...10 stars in fact! I made it for my mother and a friend of hers when they visited this week and both of them immediately demanded the recipe and headed straight to the supermarket to stock up on confit duck legs (Lucky me, I live in France so they are easily available).
I stuck pretty closely to the recipe, just doubled the ingredients. Although I had some duck jelly, it was only a few tbsp so I added about 100mls of chicken stock made with a whole cube. I used a whole, large head of garlic (so delicious that we wished there was more still. I also added a blood orange as well as a huge eating orange, each halved and wedged/juiced, which gave the sauce a lovely rich colour. The cooking times were spot on and the dish was very quick to assemble. Served with mange tout and teeny tiny potatoes in parsley butter. Every element of the dish was perfect, the sweetness of the carrots and oranges, the smooth creamy garlic, the meltingly tender duck and the divine sauce .........Mmmmm just writing about it is making me want more!
I shared the remaining portion with my mother the next day and she pronounced it even better the second time round! If you are looking for a simple to prepare, but totally impressive dish then this is it.

emmas29's picture
5

This was delicious - a really good recipe for a Sunday lunch for 2. We served it with minted new potatoes and sugar snap peas.

lorens_pin's picture
5

Having made my own Duck Confit on a Sunday afternoon, we cooked this dish on a weeknight and served with creamy mash. The sweet young carrots and the sweet and sour sauce complimented the duck legs perfectly; the orange wedges were especially nice with their slightly bitter tang. Will keep this recipe for sure!

nmise's picture
5

I combined this recipe with 'Confit duck' by John Torode to get homemade confit. Also, I couldn't find duck so used chicken legs and turkey wings. It was devine! Carrots are soooo sweet and you can't stop eating them. This is a real treat!

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…