Duck Leg Confit with Ginger Turnip Jam, Beetroot and a Coriander Salad

Many people are not confident cooking duck. If you don’t know how to prepare it properly, duck leg can be tough or even dry. But when cooked well, it is delicious.

I love this recipe as you get an amazing result without the feeling of excessive cooking times. It is a bit of a cheat confit in terms of time.

Together with the beetroot and coriander salad, this is a great low-carb meal.

Beetroot and a Coriander Salad

Ingredients for the Salad (Serves 2)

• 15 small beetroots

• 2 discs of feta

• 4 cups of coriander

• 1/2 cup of sundried tomatoes

• 3 tablespoons of sesame seeds

• Orange and olive oil salad dressing.

How to Prepare the Salad

1. Cut the beetroots in quarters

2. Crumble the discs of feta

3. Roughly chop the coriander

4. Mix together with the sun-dried tomatoes and sesame seeds.

Duck Leg Confit

Ingredients for the Duck (serves 2)

2 tubs of duck fat

• 2 duck legs

• Salt

• Assembling the Dish

How to Prepare the Duck

1. Air dry the legs with salt in the fridge overnight.

2. Preheat the oven to 140 degrees.

3. Place the ducks in an ovenproof dish along with the duck fat.

4. Cook 2.5 hrs at 140 degrees.

5. Pan fry duck legs to crisp the skin once cooked.

Enjoy! Please tag me on Instagram if you’ve made this recipe, I’d love to see it!

Dishing up and Finishing Touches

1. Spoon a generous serving of the salad onto a dinner plate.

1. Drizzle over some orange and olive oil salad dressing.

2. Arrange the duck leg on top.

3. Optional extra: Spoon some ginger and turnip jam over the duck.

Roasted Dad tip: Don’t throw the duck fat away! Strain the melted duck fat through a fine-mesh strainer and separate the fat from the duck juices. The separated, strained duck fat can be kept in a sterilised jar in the fridge or freezer.

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About Shawn Godfrey

Shawn Godfrey is an entrepreneur based in Cape Town, South Africa. After the Covid-19 lockdown saw his business in financial distress, cooking was the creative outlet that helped to keep him sane. To keep track of his recipes, and encourage friends and families to join him, he starts his instagram account The Roasted Dad.

Fast-forward to late 2021 - on a whim Shawn (encouraged by his wife Lianne) enters MasterChef South Africa. It is a crazy time of life: running a 200 people business and struggling to keep it profitable, two small children with a third on the way, and about to move into a new house. But when Shawn gets selected to be one of the 20 contestants participating in the fourth season of MasterChef South Africa, he decides to go all in. Leaving his 7-month-pregnant wife to look after their then three and one-year-old children, he battles it out and comes back home five weeks later with the trophy and a million rand prize money in his pocket.

It all started with an Instagram account, but The Roasted Dad is so much more now. Shawn has stayed his entrepreneurial self and whilst he hosts Private Dinner Parties and Cook-with-Me Demos, does Restaurant Take-Overs, he still runs the lighting company and several other businesses.

On his blog, Shawn shares Restaurant Reviews and Accommodation Reviews, and gives an insight into the wild and wonderful life he leads together with his wife Lianne, and their three children Aiden (6), Olivia (4) and Harvey (2).

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