Confit Duck Leg Roast Dinner

A rich and comforting roast dinner featuring crispy confit duck legs served with caramelized onion cauliflower cheese, braised red cabbage, honey-glazed carrots, peas, garlic roast potatoes, and a silky duck gravy.

Ingredients:

• 4 x Wyndhams duck leg confit

For the Caramelized Onion Cauliflower Cheese:

• 1 medium cauliflower, cut into florets 

• 1 large onion thinly sliced

• 30g butter

• 2 tbsp olive oil

• 2 tbsp plain flour

• 400ml whole milk (warm)

• 1 tsp Dijon mustard

• 100g mature cheddar, grated

• 50g Gruyère or Comté, grated

• ½ tsp nutmeg

• Salt & pepper to taste

For the Braised Red Cabbage:

• 1 small red cabbage, finely shredded

• 1 large apple peeled & grated

• 1 onion finely sliced

• 200ml red wine

• 2 tbsp red wine vinegar

• 2 tbsp soft brown sugar

• 1 cinnamon stick, 2 cloves, 1 bay leaf

• Salt & pepper to taste 

For the Honey-Glazed Carrots:

• 500g baby carrots or sliced carrots

• 25g butter

• 2 tbsp honey

• 2 sprigs of thyme

• Pinch of salt

For the Buttered Peas:

• 300g frozen peas

• 20g butter

• Fresh mint (optional)

For the Garlic Roast Potatoes:

• 1kg Maris Piper potatoes, peeled & chopped

• 4 cloves garlic, smashed

• Duck fat (or goose fat)

• Sea salt

For the Duck Gravy:

• Duck roasting juices

• 1 tbsp plain flour

• 250ml chicken or duck stock

• 100ml red wine (optional)

• Salt & pepper to taste

Method:

For the Confit Duck Leg

• Preheat oven to 200°C / 180°C fan / 400°F / Gas 6.

• Place confit duck legs skin-side up on a baking tray.

• Roast for 25–30 minutes, until skin is crisp and golden.

• Rest for 5 minutes before serving.

For the Caramelized Onion Cauliflower Cheese

• Steam or boil cauliflower until just tender. Drain well.

• In a frying pan, cook onions slowly in butter & oil for 20–25 mins until caramelized.

• In a saucepan, melt butter, whisk in flour, cook for 1 min. Gradually whisk in milk to form a smooth béchamel.

• Stir in mustard, nutmeg, cheddar, and half of the Gruyère. Season.

• Combine cauliflower and onions in a baking dish. Pour over cheese sauce. Top with remaining Gruyère.

• Bake at 200°C for 20 mins until bubbling and golden.

For the Braised Red Cabbage

• Place all ingredients in a heavy casserole dish.

• Stir well, bring to a simmer, cover.

• Cook gently on low heat (or in oven at 150°C) for 1 hour, stirring occasionally.

For the Honey-Glazed Carrots

• Boil or steam carrots until tender.

• In a pan, melt butter and stir in honey.

• Toss carrots in glaze until glossy.

• Sprinkle with fresh thyme and cracked black pepper to serve. 

For the Buttered Peas

• Boil peas for 2–3 minutes. Drain.

• Toss with butter (and mint if using).

For the Garlic Roast Potatoes

• Parboil potatoes in salted water for 8 mins, then drain and shake to roughen edges.

• Heat duck fat in a roasting tray at 200°C for 4-5 minutes.

• Carefully add potatoes and garlic. Roast for 50 mins – 1 hour, turning occasionally, until golden and crisp.

For the Duck Gravy

• Pour off excess fat from duck roasting tray (save for future cooking!).

• Place tray on hob, stir in flour to make a roux.

• Gradually whisk in stock and wine. Simmer until thickened. Season.

Serving

Place a crispy duck leg at the centre of each plate.

Add scoops of cauliflower cheese, a mound of braised cabbage, and sides of carrots, peas, and roast potatoes.

Drizzle with gravy and serve hot.