Tender roast duck with citrus & carrots

Tender roast duck with citrus & carrots

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Cooking time

Prep: 10 mins Cook: 50 mins

Skill level

Easy

Servings

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 info

Nutrition per serving

kcalories
663
protein
55g
carbs
29g
fat
37g
saturates
10g
fibre
6g
sugar
24g
salt
1.1g
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Ingredients

  • 2 shop-bought duck confit legs
  • 300g slim carrots, halved lengthways (about 6)
  • 4 garlic cloves, bashed in their skins
  • 1 orange, half juiced, half cut into wedges
  • 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

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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.

Recipe from Good Food magazine, February 2014

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Comments

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emmas29's picture
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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
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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
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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!

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