Chef’s Recipe: Confit Duck Leg


Our Head Chef Marcin is passionate about cooking delicious seasonal dishes at The Exchequer, using some top-secret ingredients and techniques passed down from generations of family members. However, one recipe he is more than willing to share is his delicious confit duck leg in a grape and peppercorn sauce.

“Nothing beats eating this dish in front of the fire with a nice glass of red wine.” says Marcin.

He encourages you to give it a try and impress your guests over the festive season.



4 Ducks legs (1 per person)

Salt and freshly ground black pepper

4 cloves garlic

4 sprigs fresh thyme

2 sprigs fresh rosemary

2 jars good quality duck fat, approx. 500g


For the sauce:

500ml beef stock

Green peppercorns

Pitted, seedless green grapes


The method:

First, slice off the end of the leg bone – this will make the finished dish look a lot prettier!

Then rub lots of salt, pepper, fresh garlic, fresh thyme and rosemary on the duck and leave in the fridge for 2 to 3 hours. Leaves plenty of time for a glass of wine!

Take out of the fridge, put into a large baking dish and cover with 2 jars worth of duck fat

Roast in the oven on a low heat (about 140°C) for 4 hours

After 4 hours take out the duck legs (carefully as they are very tender and you don’t want them falling apart)

Place onto a new baking tray and put back in the oven for 5-7 minutes to crisp up the skin

Chef tip: You can use the duck fat from the tray to roast lovely potatoes to go on the side.


The sauce:

Place the beef stock into a saucepan on a medium heat, with a handful of peppercorns, and reduce to approximately half the amount

Chop the grapes into quarters and add to the pan for 2 to 3 minutes (no longer or they will go soggy)


Plate up the duck with your favourite vegetables and drizzle the sauce over the top.



Try Marcin’s delicious dishes for yourself; book online to enjoy a meal at The Exchequer.