Duck confit with a cheesy kale Medium

Prep: 12 hours

Cooking: 180 minutes 

Serves: 2

Serving Suggestion: Serve with some greens and a lovely thick sauce


  • 2 duck legs
  • 4 tablespoons of coarse salt
  • 1/2 teaspoon of tightly packed fresh thyme leaves
  • 1 teaspoon of whole black peppercorns
  • Zest from 1 orange
  • 2 sprigs of rosemary
  • 1 litre of Oil (or more depending on the size of your roasting tray)

For the bubble and squeak:

  • 500g freshly cooked and mashed potatoes
  • 1 tablespoon of white miso paste
  • 1 tablespoon of Garlic Oil
  • 40g unsalted butter
  • 100ml full fat milk
  • 2 large handfuls of chopped purple kale leaves
  • 50g grated cheddar


For this dish, you need to start prepping the day before 

Combine the salt, thyme leaves, zest and peppercorns in a bowl

Place the rosemary spring at the bottom of a roasting tray (you want a snug fit for the legs) and sprinkle with half the salt mixture 

Place the duck legs on top, skin side up and cover with the rest of the salt mix

Cover with clingfilm and keep in the fridge for 12 hours or overnight 

When yo are ready to cook the duck, preheat the oven to 150C

Remove from the fridge, and rinse the duck legs off under cold water and pat dry

Clean out the roasting tray and place the legs back in and cover completely with the oil, cover with foil and place into the preheated oven for 2- 21/2 hours

The legs are done when the meat is basically falling off the bone and is completely tender

Leave to cool in the oil and heat the oven to 220C

Place the duck legs on a tray and pop into the oven to crisp up the skin (10-15 minutes)

In the meantime, make the bubble and squeak by adding the milk and butter into a sauce pan and bring to a simmer, add the potatoes, the miso paste, oil and cheddar, keep stirring and add more milk of the pan runs dry  

Once the cheese has melted and everything is well combined, add the finely sliced kale and leave to wilt for a couple of minutes