Duck Confit with Lentils
Roasted confit duck leg served with baby spinach, red wine-braised lentils and higher-welfare lardons, finished with lemon and parsley.
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- A beautifully cooked confit duck leg which is then roasted.
- This sits on a bed of spinach and a base of lentils with lemon, parsley and our Dingley Dell lardons.
What to Serve With Duck Confit with Lentils:
- This is a complete meal in itself, but any green veg would welcomely complement it too.
- Perfect with some garlicy green beans and spinach.
- Creamed spinach or some buttery new potatoes.
Nutrition
| Typical Values | Per 100g | Per Portion |
|---|---|---|
| Energy (kJ) | 782 | 2,307 |
| Energy (cal) | 187 | 552 |
| Protein (g) | 17.5 | 51.6 |
| Carbohydrate (g) | 9.8 | 28.9 |
| of which: sugars (g) | 1.3 | 3.8 |
| Fat (g) | 7.9 | 23.3 |
| of which are saturates (g) | 2.7 | 8 |
| Fibre (g) | 1.7 | 5 |
| Sodium (g) | 0.26 | 0.77 |
| Salt (g) | 0.65 | 1.925 |
Please Note: The details above are correct as of 18 July 2025 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Ingredients
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example some of our curry pastes, which contain Citric Acid).
Confit Duck (46%) (Duck Legs, Sugar, Salt, Garlic Powder, Black Pepper), Dark Speckled Lentils (15%), Chopped Tomatoes (Tomato Juice), Baby Spinach (7%), Water, Shallots, Red Wine [Sulphites] (3%), Smoked Back Bacon (3%) (Pork, Water, Salt, Brown Sugar, Dried Vegetable & Fruit Powder (Sea Buckthorn, Acerola, Rosemary, Green Tea, Cider Vinegar), Preservatives: Sodium Nitrite, Sodium Phosphate), Carrots, Celery, Chicken Stock (Yeast Extract, Chicken Fat (contains Antioxidant:Extracts of Rosemary), Salt, Water, Chicken Stock (Chicken Bones, Water, Salt)), Unsalted Butter [Milk], Garlic, White Wine Vinegar [Sulphites], Rapeseed Oil, Mushroom Stock (Rehydrated Mushroom (Mushroom Concentrate, Water, Mushroom Powder), Salt, Cornflour), Parsley, Thyme, Lemon Peel, Black Pepper.
Please Note: The details above are correct as of 18 July 2025 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Cooking/Serving Instructions
These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.
Serves 1
*NOT SUITABLE FOR MICROWAVES*
OVEN COOK
FROM FROZEN
Oven:
Oven Settings
Defrost Instructions:
Should this product defrost, keep refrigerated and eat within 48 hours. Follow the oven guidelines but cook for 20 mins, remove film lid and cook for a further 10 mins.
Extra Warnings:
This product contains bones. Steam may be released when removing film.
Serves 2
*NOT SUITABLE FOR MICROWAVES*
OVEN COOK
FROM FROZEN
Oven:
Oven Settings
Defrost Instructions:
Should this product defrost, keep refrigerated and eat within 48 hours. Follow the oven guidelines but cook for 20 mins, remove film lid and cook for a further 20 mins.
Extra Warnings:
This product contains bones. Steam may be released when removing film.
Please Note: The details above are correct as of 18 July 2025 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Allergens
Milk, Celery, Sulphites
This product has been made in a kitchen that uses nut ingredients
Please Note: The details above are correct as of 18 July 2025 but as we are constantly improving our recipes it is essential to check the label on the packaging.
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