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Duck Leg Confit & Roasted Breast

Go all out this with this lip-smacking Duck Leg Confit & Roasted Breast. It’s a little bit fancy and a whole heap of delicious. This dish pairs well with all our Tin Shed wines – Riesling, Rosé, Grenache and Shiraz – why not indulge a little...

Serves: 4

Prep Time: Overnight

Cooking Time: 5 hours

Pair with: Tin Shed Wines


4 duck legs

2 duck breasts

Rock salt

2 bay leaves

2 – 3 sprigs thyme

2 cloves garlic

6 – 8 white peppercorns

Peel of 1/3 of an orange

Sprinkle of nutmeg

Duck fat


Duck Leg Confit

Place a small amount of rock salt on legs & leave in fridge over night.

Next day, brush off excess salt & place all ingredients in an oven proof dish. Ensure enough duck fat to cover the legs.

Cover & bake in a low oven at 100°C – until soft (4-5 hours).

Roast Duck Breast

Score the fat of the duck breast, roast in a hot oven skin side down for 5 – 8 mins depending on breast size.

Remove from oven & rest on a rack for 5 mins.

To Serve

Serve with mash (potato or celeriac), roasted apple & summer veg.


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