Duck Leg Confit with Root Vegetable

Ingredients

Serves : 2

For Duck & Veggies

• 2 Silver Hill Duck Legs Confit
• 2 medium Carrots, peeled & cut into batons
• 2 Parsnips, peeled & cut into batons
• 1 small Sweet Potato, peeled & diced
• 2 tsp Olive Oil
• 1 tsp Smoked Paprika
• Salt & Pepper, to taste
• Fresh Parsley, chopped (for garnish)
  

For Mustard Sauce

• 2 tbsp Dijon mustard
• 1 tbsp Wholegrain Mustard
• 100 ml Double Cream (or Heavy Cream)
• 1 tbsp Honey
• 1 tbsp White Wine (optional, can sub with chicken stock)
• Salt & pepper, to taste
  
  

Instructions

1. Preheat oven to 200 °C (400 °F).
2. Toss carrots, parsnips, and sweet potato with olive oil, smoked paprika, salt, and pepper.
3. Spread evenly on a tray and roast for 45 minutes, until caramelised.
4. Place duck legs skin-side up on a separate tray
5. Roast for 15–20 minutes, until heated through and skin is golden crisp.
6. In a small saucepan over medium heat, combine Dijon mustard, wholegrain mustard, cream, honey, and wine (or stock).
7. Simmer gently for 3–4 minutes until thickened slightly.
8. Season with salt and pepper.
9. Plate roasted root vegetables, top with crispy duck confit.
10. Spoon mustard sauce generously over the duck.
11. Garnish with fresh parsley for colour
    
    

Recipe Inspiration here