DukesHill Products
2 DukesHill Confit Duck Legs
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Regular price Sale price £19.99
Other Ingredients
2 aubergine
4 tbsp pomegranate molasses
120g rice, cook rice according to packet instructions
1 onion, roughly chopped
4 tbsp crème fraiche
1 large garlic clove, grated
1 lemon, juice
4 tbsp olive oil
1 tsp butter
1 tsp ground cumin
1 cinnamon stick/1 tsp ground cinnamon
pistachio nuts, to garnish
2 tbsp pomegranate seeds, to garnish
10g fresh parsley, chopped
salt & pepper, to season
250g cherry tomatoes
2 garlic cloves, peeled
300ml olive oil


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This recipe was inspired by Rick Stein’s Secret France, where he visited a lady in Périgord who made the most incredible looking slow cooked duck confit legs cooked in plums and served over a bed of rice. This is our version where we’ve added some other sweetness from the pomegranate as our duck confit is only required to be warmed up and not cooked low and slow in plums. It’s a delightfully fresh dish, which cuts through the natural richness of the duck fat.
Category Puddings
Serving 2
Prep Time 40 minutes
Cook Time 1.45 hours


  1. Step 1 Preheat oven to 160 fan.

  1. Step 2 Confit the tomatoes by cooking them over a low heat in a saucepan, making sure the olive oil just covers the tomatoes and add the whole garlic cloves.

  1. Step 3 Cook for 45 minutes until the tomatoes are blistering and soft.

  1. Step 4 Once these have cooled, whiz in a food processor until it becomes a thick, chunky sauce. Put to one side.

  1. Step 5 Place the chopped aubergine in a roasting tin and cover in 3 tbsp of olive oil and 2tbsp pomegranate molasses.

  1. Step 6 Make sure the aubergine is thoroughly coated. Season with salt. Cook for 25 minutes, until it is completely soft.

  1. Step 7 Add the butter and 1 tbsp of olive oil into a deep frying pan. Add the cumin and cinnamon stick and cook for 1 minute.

  1. Step 8 Incorporate the chopped onions and gently sweat over a low heat until soft not browned.

  1. Step 9 Cook the rice according to packet instructions.

  1. Step 10 Place duck confit in a pan on a medium heat skin side down for around 10 minutes until the skin is crisp.

  1. Step 11 Turn over and cook for another 2-3 minutes on the underside.

  1. Step 12 Grate the garlic into the crème fraiche and add a squeeze of lemon. This is used to dollop on at the end.

  1. Step 13 Remove the cinnamon stick and add the cooked rice to the onions and stir.

  1. Step 14 Add the aubergines to the rice mix and stir until all combined. 

  1. Step 15 Stir through the majority of the chopped parsley and save the rest for garnishing at the end.

  1. Step 16 Warm up the tomato confit sauce over a gentle heat.

  1. Step 17 Shred the duck confit into manageable bite sized pieces and place over the bed of aubergine rice.

  1. Step 18 Drizzle the tomato confit sauce over the dish as well as the garlic crème fraiche.

  1. Step 19 Sprinkle pomegranate seeds and pistachios over to garnish with the rest of the parsley.

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