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Confit Duck

Love French food? This incredible dish made with chestnuts, thyme, cranberries and radish is sure to impress.


  • Chestnut Puree

  • 1kg chestnuts

  • 500ml chicken stock

  • 500ml water

  • 3 stalks thyme

  • To Serve

  • 1 confit duck leg

  • 5 dutch carrots (peeled and blanched)

  • 70ml chestnut puree

  • 30g dried cranberries

  • 4slices radish

  • ¼ punnet baby celery leaves

  • 20ml jus


  • Chestnut Puree:

  • 1.

    Place chestnuts in saucepan with stock, water and thyme.

  • 2.

    Bring to boil and cook until chestnuts are softened.

  • 3.

    Remove thyme and blitz all in robo coupe until very smooth.

  • 4.

    Season to taste and pass through fine sieve.

  • To Serve:

  • 1.

    Heat duck leg in oven with carrots (sprinkle carrots with small amount sugar)

  • 2.

    Heat puree in saucepan.

  • 3.

    Mix cranberries, radish and celery leaves, season and toss with olive oil.

  • 4.

    Once duck is hot, place puree on bottom of plate, and top with duck and carrot.

  • 5.

    Drizzle jus over duck, garnish with salad.


To help Francophiles and Aussie French fanatics get it right this Bastille Day, Sydney-based French connoisseur, Angela Gallagher, owner of award-winning French venues, Le Pub, and Rhonny Ghantous, venue Head Chef, are sharing some of their favourite French recipes.

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