Main Meals

Easy Confit duck with Asian cucumber slaw

20 minutes
2 hours
Wine/Spirit Pairing
Woolworths Neil Ellis Cabernet Sauvignon Merlot Reserve 2012

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  • 4 duck legs
  • 1 T Maldon salt
  • 2 bay or thyme leaves or sprigs
  • 600 g unsalted butter, melted
  • Purple microherbs, to garnish
  • For the Asian cucumber slaw:
  • ½ cucumber, thinly sliced
  • ¼ cup rice vinegar
  • 1 t fish sauce
  • 2 T sugar
  • 1 red chilli, finely chopped

Preheat the oven to 150°C.

Rub the duck legs with the salt, then pack tightly into an ovenproof dish with the bay leaves or thyme. Pour over the melted butter.

Cook in the oven for 2 hours, or until the skin is golden and the meat is tender. Remove the duck from the melted butter and set aside.

Heat a pan over a high heat. Place the duck legs, skin side down, in the pan and crisp for 1 minute, then turn over and cook the other side. Serve with the Asian cucumber slaw and garnish with purple microherbs.

To make the Asian cucumber slaw, combine all the ingredients and set aside for 10 minutes.

See more recipes featuring duck here.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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