Serving size

1 person 2 people 4 people

Ingredients

1 handful of fresh flat-leaf parsley
25g honey

(100% Honey)
1 tsp Chinese five-spice

(Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
4 tsp garlic paste

(Garlic, Olive Oil, Sea Salt, Citric Acid)
1 orange
4 confit duck leg

(Duck (97%), Garlic, Sea Salt, Bay Leaf, Cornflour, Garlic Powder, Thyme, Rosemary, Sunflower Oil, Black Pepper 240g - total weight 177.6g - edible content)
4 parsnip
4 carrot
12 brussels sprouts
2 onion
1 handful of fresh thyme
90g cranberry relish

(Cranberries, Date Syrup, Sliced Cranberries, Water, Cornflour)

Allergens

None

Nutritional Information

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High protein 1/3 daily fibre 5 of 5 a day Low sat fat

Cranberry & Orange Glazed Duck Confit with Thyme Roasted Carrots, Parsnips & Sprouts & Zesty Gremolata

Prep time: 20 mins

Total time: 40 mins

Cuisine: French

Food group: Poultry

A decadent duck confit to warm you up on those cold winter nights.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Cut the parsnips and carrots into 1cm thick batons (peel optional). Add to the large baking tray. Toss with 1/2 tsp olive oil, salt and pepper
Peel the onion and cut into 2cm wedges, add to the large baking dish. Toss with 1/2 tsp olive oil, salt and pepper
Bake everything in the oven for 8-10 mins, until softening

Zest the orange then peel (including the pith) and dice into 2cm chunks
Add the cranberry relish, honey, the half pack of five spice and half the orange chunks to a medium bowl. Season with salt and pepper
Add the remaining orange chunks to the other medium bowl
Finely chop the parsley. Add to the small bowl with the zest and a tbsp of water. Season to taste
Strip the thyme from the stalks. Trim and roughly slice the Brussels sprouts

After 8-10 mins, place the duck and all its juices on top of the onions. Spoon over half the cranberry and orange glaze
Move the carrot and parsnips to one side then toss with the garlic and thyme. Add the sprouts to the other side of the tray. Toss with 1/2 tsp oil and a pinch of salt and pepper
Roast for 20-25 mins, until golden and piping hot

When everything's ready, spoon the remaining cranberry and orange glaze over the duck
Toss the sprouts into the orange bowl. Season to taste

Share the carrots, parsnips and sprouts between plates. Top with the cranberry and orange duck, serving the onions alongside. Spoon over any juices left in the dish.
Top with the parsley gremolata