Confit Duck Leg & Dauphinoise Potatoes

Name: Confit Duck Leg & Dauphinoise Potatoes with Braised Cabbage
Total time: 40 min
Yield: 2
Cuisine: French
Ingredients: 2 Potato; 2 Garlic; 1 packet Light Cooking Cream; 1 packet Parmesan Cheese; 450 g Slow-Cooked Confit Duck Legs; 2 packet Shredded Cabbage Mix; 1 Sea Salt Flakes; 1 sachet Vegetable Stock Pot; 1 sachet Thyme; 1 drizzle olive oil; 1 tbs brown sugar; 1 drizzle vinegar (balsamic or white wine) (pantry); ¼ cup water; ½ cup Boiling water; 1 tsp cracked black pepper; 20 g butter

with Braised Cabbage

Berlinda LeUpdated on July 21, 2026

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Calories

:

938 kcal

Protein

:

51.9g protein

Preparation Time

:

40 minutes

Difficulty

:

Easy

Allergens:

Milk

Roll up your sleeves and get gourmet! From the slow-cooked confit duck leg to the delicate dauphinoise potatoes with a hint of sharp Parmesan, this dish is something special. Bring it all together with some braised cabbage, that balances out the richness beautifully.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

2

Potato

2

Garlic

1 packet

Light Cooking Cream

(Contains: Milk)

1 packet

Parmesan Cheese

(Contains: Milk)

450 g

Slow-Cooked Confit Duck Legs

2 packet

Shredded Cabbage Mix

1

Sea Salt Flakes

1 sachet

Vegetable Stock Pot

1 sachet

Thyme

Not included in your delivery

1 drizzle

olive oil

1 tbs

brown sugar

1 drizzle

vinegar (balsamic or white wine) (pantry)

¼ cup

water

½ cup

Boiling water

1 tsp

cracked black pepper

20 g

butter

(Contains: Milk)

Nutritional Values

Energy (kJ)3920 kJ

Calories938 kcal

Fat65.1 g

of which saturates26.3 g

Carbohydrate37.3 g

of which sugars16.4 g

Dietary Fibre10.3 g

Protein51.9 g

Sodium1500 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

•Large Pan

•Baking Paper

Cooking Steps

PDF

1

Preheat oven to 220°C/200°C fan-forced. Boil the kettle.
Half-fill a large saucepan with boiling water.
Cut potato into 0.5cm-thick rounds.
Finely chop garlic.
Cook potato in the boiling water, over high heat, until just tender, 4-6 minutes. Drain potato.
In a small bowl, combine light cooking cream, stock concentrate, half the garlic and a pinch of pepper.

2

In a baking dish, arrange potato slices so they sit flat. Pour over cream mixture, then gently shake the dish to coat potato. Sprinkle with Parmesan cheese. Cover with foil.
Bake until potato has softened, 14-16 minutes.
Remove foil, then return potato to oven. Bake until golden and the centre can be easily pierced with a fork, 10-12 minutes.

3

Meanwhile, remove slow-cooked confit duck legs from packaging and place skin-side up on a lined oven tray.
Roast until browned and heated through, 15-20 minutes.
Once done, set duck aside and let rest for 2-3 minutes.

4

While duck is roasting, pick thyme leaves.

5

In a large frying pan, heat a drizzle of olive oil over medium-high heat.
Cook shredded cabbage mix, thyme, the remaining garlic, the butter, brown sugar, vinegar and water, stirring occasionally, until softened, 5-6 minutes. Cover to keep warm.