Duck Confit and Roasted Orchard


Confit of duck is a typical dish where I come from…In oz it’s a bit tricky to find great quality duck, but at the supermarket you can buy already cooked legs, confit style. All that is needed is heating/grilling them in the oven for about 20mins.

So here the idea is to braise the cabbage and roast the potatoes and apples.That’s it!⠀⠀


You will need:
Love a duck: 4 legs confit⠀(collect the duck fat in the packaging).
Cabbage: 1/2 chopped finely
Apples: red delicious or choice: 2 quartered
Potatoes: 600g, cubed
Onion: 1 chopped finely
Olive oil: 1 tbsp
Mustard seeds or chilli: 1tsp
Balsamic Vinegar: 2 tbsp
Rosemary: 1 sprig

Let’s do it

  1. Use the duck fat to coat the potatoes and apples in an oven-proof dish, add rosemary.
  2. Cook at 180C for 45min.
  3. Meanwhile place the olive oil, onion and mustard seeds in a pot.
  4. Cook on medium heat to soften.
  5. Add the cabbage and mix well.
  6. Cook for about 15min to soften.
  7. Deglaze with vinegar.
  8. Cook a further 10-15min, so the cabbage is very soft.
  9. Set aside and keep warm.
  10. Place the duck in an oven-proof dish and place on the oven top rack for 20min. Turn the grill on within 10min to add colour and crispiness to the duck.
  11. Serve altogether with the cabbage, potatoes/apples.
  12. Bon appétit.