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Slow Roasted Duck Confit with a Red Wine Vinaigrette, Radicchio and Rocket

Donna's Main, Series 3 Come Dine with Me Australia.


  • ¼ cup of sea salt flakes

  • 1 tsp pepper

  • 2 cloves of garlic

  • 2 tsp crushed ginger

  • 2 tsp of juniper berries

  • 4 duck marylands (French cutlet style)

  • 1 litre (4 cups) of duck fat

  • 6 potatoes (for mashing)

  • 100g rocket leaves

  • 50g radicchio leaves

  • Black sesame seeds

  • 1 bunch of asparagus (or 2 bunches of baby asparagus if in season)

  • 50g butter

  • 100ml cream

  • Red wine vinaigrette dressing

  • ½ cup of red wine vinegar

  • ¼ cup of olive oil

  • 6 tbsp of brown sugar

  • 1 small clove of garlic (crushed)


  • 1.

    Make the red wine vinaigrette dressing by combining red wine vinegar, olive oil, brown sugar, and garlic into a container. Shake and taste test for sweetness. Set aside.

  • 2.

    Grind the salt, garlic, ginger and juniper berries into a paste using a mortar and pestle. Cover the duck marylands with the paste, and leave to marinate in the refrigerator for 2 hours (or longer if possible).

  • 3.

    Preheat the oven to 160°C. Wash the salt mixture off the duck with cold water, and then dry with a paper towel.

  • 4.

    Pour the duck fat into a large ovenproof dish, and over a low heat, warm the duck fat until it reaches 120°C. Test using a thermometer. Add the duck marylands to the fat, cover with the lid and place in the oven. Cook for 2 hours or until the duck is tender. Remove the duck from the oven and place on a wire rack to drain and cool.

  • 5.

    Approximately 30 minutes before serving, place the potatoes into salted water and boil. Once cooked, drain the potatoes and mash using a potato riser (or normal masher) until smooth. Add butter, and cream (or milk), salt & pepper, and whisk until light and fluffy.

  • 6.

    Before serving, heat about 1 cup of the duck fat in a frying pan over high heat. Cook the duck (skin side down) for 3 minutes (or until the skin is crispy), then turn the duck over and cook for another 2 minutes. (Be careful not to overcook the duck at this stage or it will dry out. You just want to warm it through and crisp the skin.)

  • 7.

    To another pot of boiling water add the baby asparagus and boil for 3 minutes, or until tender.

  • 8.

    In a large bowl add the radicchio, rocket and asparagus. Combine with the red wine vinaigrette to cover the salad.

  • 9.

    Plate the salad, mashed potato and duck. Dribble some of the red wine vinaigrette over the dish and sprinkle with black sesame seeds.


Serve with a glass of Pinot Noir or Shiraz.

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