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Roast Duck Breast with Confit Duck Leg Recipe

Friday 31 July 2015

maze roast duck breast and confit duck leg recipe

This recipe for roast duck breast with confit duck leg, morels, peas & broad beans was developed by the head chef at Gordon Ramsay's maze restaurant.

Prep time: 10 mins
Cook time: 2.5 hours
Total time: 2 hours 40 mins
Yield: Serves 4 



- 4 duck breasts
- 4 duck legs
- 300ml Duck fat
- 100g fresh morels
- 1 pkt of pea shoots
- 200g garden peas
- 200g broad beans
- 250g butter
- 250g frozen peas



 - Place the duck legs into a pan, and cover with the duck fat. Place a lid on top and put the pan onto a low heat for around two hours, or until the duck falls off the bone.

- Blanch the peas in seasoned boiling water and blend with half of the butter, to make a puree.

- Wash the morels thoroughly and cut into rounds, then pan fry in oil and butter and season to taste.

- Cook the peas and broad beans in seasoned water, drain, and then heat with butter in a pan.

- Roast the duck breasts skin side down, until sealed and pink in the middle.

- Plate the dish starting with the puree as a base, and then add the duck breast, peas and broad beans, then flake the duck legs off the bone whilst warm and then add the cooked morels.

- Finish the dish with the pea shoots.

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