eCook Meal
CRISPY DUCK CONFIT
with burnt sage, pappardelle pasta & toasted pine nuts
Cured and roasted in its own fat, duck confit is considered one of the finest French dishes. Here, it’s shredded and flash fried with sage for delicate crispiness, and scattered over fresh, tender pasta in a tomato and leek sauce.
Serving guide
Choose your portion size.
DUCK CONFIT, SÌ!
Preheat the oven to 220°C. Place the duck leg in a roasting dish, reserving the duck fat from the packaging to use later for frying. Season the duck to taste and pop in the hot oven for 10-12 minutes until heated through and starting to crisp. Remove from the oven on completion and allow to cool slightly.
TOAST THE PINE NUTS
Place the pine nuts in a pot over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Keep a close eye on them; they burn easily! Remove from the pan on completion and set aside for serving.
GET SAUCY
Trim the base off the leeks and cut in half lengthways. Rinse thoroughly and finely chop. Return the pot to a medium-high heat with a knob of the reserved duck fat. When hot, sauté the chopped leeks for 2-3 minutes until soft, shifting frequently. Add the grated Garlic and the One for All Rub, and fry for 30-60 seconds until fragrant. Stir in 50ml of water, the cooked chopped tomatoes, and the stock. Bring to a simmer and cook for 4-5 minutes until the sauce is reduced and slightly sticky. On completion, remove from the heat and add a sweetener of choice and seasoning to taste. Cover with a lid and set aside for serving.
CRISPY SAGE DUCK
Boil a full kettle. Once the duck leg is cool enough to handle, use two forks to shred the meat by breaking it into shards as you pull it off the bones. Discard the bones and any gristle or fat. Place a pan over medium-high heat with another knob of duck fat. When hot, pan fry the shredded duck and rinsed sage leaves for 3-4 minutes until both are crispy. Remove the pan from the heat on completion.
Pappardelle & LEAVES
Place a pot for the Pappardelle pasta over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Then, pop in the pasta and cook for 2-3 minutes until al dente. Drain on completion and toss through some oil to prevent sticking. Toss the rinsed green leaves with the cab sauv vinegar, a drizzle of oil, and some seasoning.
BUON APPETITO!
Serve up a generous helping of Pappardelle pasta and smother in spoonfuls of tomato and leek sauce. Top with the duck confit and crispy sage. Sprinkle over the grated Italian-style hard cheese and toasted pine nuts. Serve with the dressed leaves on the side. Bellissimo!
Free-Range Confit Duck Leg - 1
Pine Nuts - 5g
Leeks - 100g
Garlic Clove - 1
NOMU One For All Rub - 10ml
Cooked Chopped Tomatoes - 200g
Chicken Stock - 10ml
Fresh Sage - 4g
Fresh Pappardelle - 125g
Green Leaves - 20g
Cabernet Sauvignon Vinegar - 7.5ml
Italian-Style Hard Cheese - 15g
DUCK CONFIT, SÌ!
Preheat the oven to 220°C. Place the duck legs in a roasting dish, reserving the duck fat from the packaging to use later for frying. Season the duck to taste and pop in the hot oven for 10-12 minutes until heated through and starting to crisp. Remove from the oven on completion and allow to cool slightly.
TOAST THE PINE NUTS
Place the pine nuts in a pot over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Keep a close eye on them; they burn easily! Remove from the pan on completion and set aside for serving.
GET SAUCY
Trim the base off the leeks and cut in half lengthways. Rinse thoroughly and finely chop. Return the pot to a medium-high heat with a knob of the reserved duck fat. When hot, sauté the chopped leeks for 2-3 minutes until soft, shifting frequently. Add the grated Garlic and the One for All Rub, and fry for 30-60 seconds until fragrant. Stir in 100ml of water, the cooked chopped tomatoes, and the stock. Bring to a simmer and cook for 5-7 minutes until the sauce is reduced and slightly sticky. On completion, remove from the heat and add a sweetener of choice and seasoning to taste. Cover with a lid and set aside for serving.
CRISPY SAGE DUCK
Boil a full kettle. Once the duck legs are cool enough to handle, use two forks to shred the meat by breaking it into shards as you pull it off the bones. Discard the bones and any gristle or fat. Place a pan over medium-high heat with another knob of duck fat. When hot, pan fry the shredded duck and rinsed sage leaves for 3-4 minutes until both are crispy. Remove the pan from the heat on completion.
Pappardelle & LEAVES
Place a pot for the Pappardelle pasta over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Then, pop in the pasta and cook for 2-3 minutes until al dente. Drain on completion and toss through some oil to prevent sticking. Toss the rinsed green leaves with the cab sauv vinegar, a drizzle of oil, and some seasoning.
BUON APPETITO!
Serve up a generous helping of Pappardelle pasta and smother in spoonfuls of tomato and leek sauce. Top with the duck confit and crispy sage. Sprinkle over the grated Italian-style hard cheese and toasted pine nuts. Serve with the dressed leaves on the side. Bellissimo!
Free-Range Confit Duck Leg - 2
Pine Nuts - 10g
Leeks - 200g
Garlic Clove - 2
NOMU One For All Rub - 20ml
Cooked Chopped Tomatoes - 400g
Chicken Stock - 20ml
Fresh Sage - 8g
Fresh Pappardelle - 250g
Green Leaves - 40g
Cabernet Sauvignon Vinegar - 15ml
Italian-Style Hard Cheese - 30g
DUCK CONFIT, SÌ!
Preheat the oven to 220°C. Place the duck legs in a roasting dish, reserving the duck fat from the packaging to use later for frying. Season the duck to taste and pop in the hot oven for 10-12 minutes until heated through and starting to crisp. Remove from the oven on completion and allow to cool slightly.
TOAST THE PINE NUTS
Place the pine nuts in a pot over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Keep a close eye on them; they burn easily! Remove from the pan on completion and set aside for serving.
GET SAUCY
Trim the base off the leeks and cut in half lengthways. Rinse thoroughly and finely chop. Return the pot to a medium-high heat with a knob of the reserved duck fat. When hot, sauté the chopped leeks for 2-3 minutes until soft, shifting frequently. Add the grated Garlic and the One for All Rub, and fry for 30-60 seconds until fragrant. Stir in 100ml of water, the cooked chopped tomatoes, and the stock. Bring to a simmer and cook for 5-7 minutes until the sauce is reduced and slightly sticky. On completion, remove from the heat and add a sweetener of choice and seasoning to taste. Cover with a lid and set aside for serving.
CRISPY SAGE DUCK
Boil a full kettle. Once the duck legs are cool enough to handle, use two forks to shred the meat by breaking it into shards as you pull it off the bones. Discard the bones and any gristle or fat. Place a pan over medium-high heat with another knob of duck fat. When hot, pan fry the shredded duck and rinsed sage leaves for 3-4 minutes until both are crispy. Remove the pan from the heat on completion.
Pappardelle & LEAVES
Place a pot for the Pappardelle pasta over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Then, pop in the pasta and cook for 2-3 minutes until al dente. Drain on completion and toss through some oil to prevent sticking. Toss the rinsed green leaves with the cab sauv vinegar, a drizzle of oil, and some seasoning.
BUON APPETITO!
Serve up a generous helping of Pappardelle pasta and smother in spoonfuls of tomato and leek sauce. Top with the duck confit and crispy sage. Sprinkle over the grated Italian-style hard cheese and toasted pine nuts. Serve with the dressed leaves on the side. Bellissimo!
Free-Range Confit Duck Leg - 2
Pine Nuts - 10g
Leeks - 200g
Garlic Clove - 2
NOMU One For All Rub - 20ml
Cooked Chopped Tomatoes - 400g
Chicken Stock - 20ml
Fresh Sage - 8g
Pappardelle - 375g
Green Leaves - 40g
Cabernet Sauvignon Vinegar - 15ml
Italian-Style Hard Cheese - 30g
DUCK CONFIT, SÌ!
Preheat the oven to 220°C. Place the duck legs in a roasting dish, reserving the duck fat from the packaging to use later for frying. Season the duck to taste and pop in the hot oven for 12-15 minutes until heated through and starting to crisp. Remove from the oven on completion and allow to cool slightly.
TOAST THE PINE NUTS
Place the pine nuts in a large pot over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Keep a close eye on them; they burn easily! Remove from the pan on completion and set aside for serving.
GET SAUCY
Trim the base off the leeks and cut in half lengthways. Rinse thoroughly and finely chop. Return the pot to a medium-high heat with a knob of the reserved duck fat. When hot, sauté the chopped leeks for 3-4 minutes until soft, shifting frequently. Add the grated Garlic and the One for All Rub, and fry for 30-60 seconds until fragrant. Stir in 200ml of water, the cooked chopped tomatoes, and the stock. Bring to a simmer and cook for 10-12 minutes until the sauce is reduced and slightly sticky. On completion, remove from the heat and add a sweetener of choice and seasoning to taste. Cover with a lid and set aside for serving.
CRISPY SAGE DUCK
Boil a full kettle. Once the duck legs are cool enough to handle, use two forks to shred the meat by breaking it into shards as you pull it off the bones. Discard the bones and any gristle or fat. Place a pan over medium-high heat with another knob of duck fat. When hot, pan fry the shredded duck and rinsed sage leaves for 5-6 minutes until both are crispy. Remove the pan from the heat on completion.
Pappardelle & LEAVES
Place a pot for the Pappardelle pasta over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Then, pop in the pasta and cook for 2-3 minutes until al dente. Drain on completion and toss through some oil to prevent sticking. Toss the rinsed green leaves with the cab sauv vinegar, a drizzle of oil, and some seasoning.
BUON APPETITO!
Serve up a generous helping of Pappardelle pasta and smother in spoonfuls of tomato and leek sauce. Top with the duck confit and crispy sage. Sprinkle over the grated Italian-style hard cheese and toasted pine nuts. Serve with the dressed leaves on the side. Bellissimo!
Free-Range Confit Duck Leg - 4
Pine Nuts - 20g
Leeks - 400g
Garlic Clove - 4
NOMU One For All Rub - 40ml
Cooked Chopped Tomatoes - 800g
Chicken Stock - 40ml
Fresh Sage - 15g
Fresh Pappardelle - 500g
Green Leaves - 80g
Cabernet Sauvignon Vinegar - 30ml
Italian-Style Hard Cheese - 60g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R462.65
for 4 servings · R115.66 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Free-Range Confit Duck Leg needs 4Free Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g R208.24 · whole pack (size can't be divided)R208.24
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Chicken Stock needs 40 mlFresh Free Range Liquid Chicken Stock 500 ml 500 ml at R54.99 · 8% of packR4.40
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Leeks needs 400 gLeeks 350 g 350 g at R52.99 · 1.14× packR60.56
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Italian-Style Hard Cheese needs 60 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 23% of packR16.15
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Fresh Pappardelle needs 500 gPappardelle Pasta 500 g 500 g at R79.99 · 100% of packR79.99
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Pine Nuts needs 20 gRaw Pine Nuts 100 g 100 g at R144.99 · 20% of packR29.00
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Cooked Chopped Tomatoes needs 800 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 53% of packR24.00
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Garlic Clove needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Sage needs 15 gRosemary and Sage Grind 60 g 60 g at R50.99 · 25% of packR12.75
Not in the Woolies basket — source these elsewhere:
- NOMU One For All Rub
- Cabernet Sauvignon Vinegar
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for CRISPY DUCK CONFIT?
The preparation time for CRISPY DUCK CONFIT with burnt sage, pappardelle pasta & toasted pine nuts is between 25 and 35 minutes.
What is the total time required to make CRISPY DUCK CONFIT with burnt sage, pappardelle pasta & toasted pine nuts?
The total time required to make CRISPY DUCK CONFIT with burnt sage, pappardelle pasta & toasted pine nuts is between 35 and 55 minutes.
How many servings does CRISPY DUCK CONFIT provide?
4 servings
What are the main ingredients in CRISPY DUCK CONFIT?
Cabernet Sauvignon Vinegar, Chicken, Chicken Stock, Free-Range Confit Duck Leg, Fresh Sage, Garlic, Grated Italian-style Hard Cheese, Green Leaves, Leek, NOMU One For All Rub, Pappardelle, Pine Nuts, Tomato
What is the nutritional information of CRISPY DUCK CONFIT?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare CRISPY DUCK CONFIT?
GET SAUCY: Trim the base off the leeks and cut in half lengthways. Rinse thoroughly and finely chop. Return the pot to a medium-high heat with a knob of the reserved duck fat. When hot, sauté the chopped leeks for 2-3 minutes until soft, shifting frequently. Add the grated garlic and the One for All Rub, and fry for 30-60 seconds until fragrant. Stir in 100ml of water, the cooked chopped tomatoes, and the stock. Bring to a simmer and cook for 5-7 minutes until the sauce is reduced and slightly sticky. On completion, remove from the heat and add a sweetener of choice and seasoning to taste. Cover with a lid and set aside for serving. CRISPY SAGE DUCK: Boil a full kettle. Once the duck legs are cool enough to handle, use two forks to shred the meat by breaking it into shards as you pull it off the bones. Discard the bones and any gristle or fat. Place a pan over medium-high heat with another knob of duck fat. When hot, pan fry the shredded duck and rinsed sage leaves for 3-4 minutes until both are crispy. Remove the pan from the heat on completion. DUCK CONFIT, SÌ!: Preheat the oven to 220°C. Place the duck legs in a roasting dish, reserving the duck fat from the packaging to use later for frying. Season the duck to taste and pop in the hot oven for 10-12 minutes until heated through and starting to crisp. Remove from the oven on completion and allow to cool slightly. BUON APPETITO!: Serve up a generous helping of pappardelle pasta and smother in spoonfuls of tomato and leek sauce. Top with the duck confit and crispy sage. Sprinkle over the grated Italian-style hard cheese and toasted pine nuts. Serve with the dressed leaves on the side. Bellissimo! PAPPARDELLE & LEAVES: Place a pot for the pappardelle pasta over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Then, pop in the pasta and cook for 2-3 minutes until al dente. Drain on completion and toss through some oil to prevent sticking. Toss the rinsed green leaves with the cab sauv vinegar, a drizzle of oil, and some seasoning. TOAST THE PINE NUTS: Place the pine nuts in a pot over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Keep a close eye on them; they burn easily! Remove from the pan on completion and set aside for serving.
What should be prepared from my kitchen to make CRISPY DUCK CONFIT?
Cabernet Sauvignon Vinegar, Chicken, Chicken Stock, Free-Range Confit Duck Leg, Fresh Sage, Garlic, Grated Italian-style Hard Cheese, Green Leaves, Leek, NOMU One For All Rub, Pappardelle, Pine Nuts, Tomato
How many calories does CRISPY DUCK CONFIT have?
calories
How much fat content does CRISPY DUCK CONFIT have?
grams