Duck Confit with Roasted Vegetables


  • 4 duck confit portions
  • 1 large carrot
  • 1 large parsnip
  • 2 celery sticks
  • 1 large onion
  • 1 small wedge pumpkin
  • 2 sprigs thyme
  • 2 tsp. olive oil
  • Salt and freshly milled pepper
  • 1 cup baby spinach leaves


  1. Peel and cut vegetables into sticks or wedges and toss them in olive oil.
  2. Add thyme, place into an oven dish and season with salt and pepper.
  3. Roast in a hot oven for about 40 minutes until golden brown and cooked.
  4. Crisp up the duck confit under a grill for 10 minutes or in a hot oven for 30 minutes.
  5. Place a few raw spinach leaves on a warm plate, add a spoonful of roasted vegetables and place the duck confit on top.

Serves 4

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