This might just be the quickest confit duck you’ll ever make. 15-minute meals do not get better than this. Packed with veg and drizzled with a gingery plum sauce. So easy thanks to Luv-a-Duck confit duck legs.
What is confit duck?
Confit is a traditional French method of slow-cooking meat, duck legs usually, that requires a slow braising of the meat with stock and fat.
Duck legs are perfect for confit because of the fat under the skin. It renders into the braise and makes the meat deliciously tender and moist.
So how can this dish be ready in 15 minutes?
Simple. Thanks to Luv-a-Duck ready-to-heat confit duck legs! If you love duck you have to check out their range, it’s seriously good. And such a clever shortcut to gourmet duck at home!
Here, the slow cooking has been done for you, so all you have to do is reheat the duck legs in the oven. You can also use the grill or microwave, but using the oven gives you the perfect amount of time to cook the rainbow stir-fry and make the sauce.
The skin can be then crisped up under the grill just before serving.
The Confit duck with rainbow stir fry is then drizzled with a mixture of the gelatinous stock that comes in the packet and plum sauce. Remove the stock before reheating the legs and place in a small saucepan. It’s full of flavour so don’t discard it.
RELATED RECIPE: Coconut Milk Confit Duck Legs with Yellow Curry
Tips for making the confit duck with rainbow stir fry quick
If you’re stuck for time, like most of us are, grab all your stir-fry ingredients prepared; stir-fry mixed veggies (although slaws of any kind work well here, too), cut green beans and zucchini noodles. Otherwise, you can chop the means and make zucchini noodles on a spiralizer or mandolin slicer.
Leftovers, if there are any, can be served with the meat shredded as a cold salad the next day or in a wrap!
I have created and enjoyed this recipe thanks to Luv-a-Duck. All opinions are my own.
Confit duck with rainbow stir fry and plum sauce
- 2 500g packs Luv-a-Duck confit legs
- 3 tablespoons unroasted sesame oil or olive oil
- 150 g green beans I used ready-cut
- 250 g zucchini noodles or 2 small zucchinis, see note above
- 400 g stir-fry mix
- 1/3 cup plum sauce
- 1 teaspoon sesame seeds
Optional, to serve
- 2 sprigs spring onions sliced
- 1 handful coriander leaves
- Preheat oven to 190Line a baking tray with baking paper.
- Transfer duck legs to the tray – remove the gelatinous stock and place in a small saucepan. Place baking tray on the middle rack in the oven to heat through, for about 10 minutes.
- Place the small saucepan with the gelatinous stock over medium-high heat. Add plum sauce and stir. Bring to the boil and turn off.
- Meanwhile, heat 1 tablespoon oil in a large frying pan or wok set over medium-high heat. Add beans and stir fry for 2-3 minutes, they should be lightly charred but still firm. Transfer to a large bowl.
- Return frying pan or wok to the heat. Add another tablespoon oil and stir-fry zucchini noodles for 2 minutes. Transfer to the same bowl.
- Return frying pan or wok to the heat. Add the remaining oil and cook the stir-fry mix for 4 minutes. Transfer to the bowl.
- Turn the oven setting to grill and grill the duck legs for a further 2 minutes. Remove from oven.
- Divide the stir-fry between 4 bowls and, using tongs, place a duck leg on top of the stir-fry. Drizzle with the plum sauce and sprinkle with sesame seeds. If using, garnish with sliced spring onions and coriander leaves.
- Note: Leftovers, if there are any, can be served with the meat shredded as a cold salad the next day or in a wrap!