Confit Duck Leg with Sweet Potatoes, Roasted Apples and Snow Peas

A delicious warming dish perfect for the cold winter nights. For this recipe we chose Kanzi Apples as they turn beautifully tender once caramelised, but make sure you choose apples that are in season!


Serves 4

  • 1 can of Franck Food Duck Leg Confit (800g)
  • 500g Sweet Potatoes, peeled, quartered and sliced
  • 2 Kanzi Apples, peeled, cored and cut into wedges (or any other yellow apple in season)
  • 2 large Garlic cloves, crushed
  • 2Tbsp Continental Parsley, chopped
  • Dry Thyme
  • 300g Snow Peas
  • 1/2 Tbsp Butter
  • Salt, Pepper


Preheat oven to 180C in grill setting.

Pour a 800g can of Franck Food Duck leg Confit in a sauce pan and place over medium heat until all the fat has melted.

Transfer the Duck Legs into a baking tray and place in the middle rack of the over for 10 minutes, or until the skin turns golden.

Meanwhile, transfer about 3-4 Tbsp of Duck fat into a large skillet preheated over medium heat.

Add the sweet potato slices, and cook 4-5 minutes or until they begin to brown.

Reduce the heat to low and  add the apple wedges.

Cover and cook for 13 minutes or until nice and tender.

Add the garlic, thyme and parsley. Season with salt and pepper.

In the meantime, boil 1 Litre of salted water. Add the snow peas and cook for 45 seconds to 1 minute. Drain.

In a frying pan, melt the butter over medium heat , add some crushed garlic and sautéed the snow peas for 3 minutes. Season with Salt and Pepper.

Serve a piece of Duck Leg over a bed of roasted sweet potatoes and apples with a side of sautéed snow peas.


Products Used In This Recipes