Neven's Duck Confit with Crispy Vegetables

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  Neven's Duck Confit with Crispy Vegetables


Serves 4 


  • 4 Confit Duck Legs
  • 1 carrot, peeled
  • 1 parsnip peeled
  • 1 mango, sliced
  • 1 baby gem lettuce
  • 2 tbsp pomegranate seeds


  • 50ml Highbank Orchard Syrup
  • 1 tbsp blamsamic vinegar
  • 2 tbsp soy sauce
  • 2 tsp sesame seeds
  • 1 tsp root ginger, grated
  • 25ml rapeseed oil
  • sea salt and freshly ground black pepper

To Cook

To make the crispy vegetables, heat a deep-fat fryer filled with rapeseed oil to 170°C (340°F). If you don’t have a deep-fat fryer, heat a pot of oil, using a herb place it into the oil and it begins to crackle with the oil is heated enough. Using a potato peeler, shave the carrot and parsnip into thin strips or ribbons. Working in batches, deep-fry the vegetable strips for 30 seconds to 1 minute, until crisp and golden brown, moving during frying. Remove from the oil and place on kitchen paper.

Preheat the oven 170°C (340°F). to To heat the confit duck legs, heat a medium frying with a little rapeseed oil. Add the confit duck legs skin side down for 2-3 minutes and turn over to the flesh side for a further 2-3 minutes. Add the duck legs to an oven proof dish lined with parchment paper and place in the oven for approximately 8 minutes to heat through.

To make the dressing, in a small bowl mix all the ingredients together. Set aside until required.

Serving Suggestions

To serve, tear the baby gem lettuce and arrange on a plate followed by the sliced mango. Place the warmed duck leg on top. Sprinkle over the pomegranate seeds. Spoon over the dressing, and scatter the crispy fried vegetables.