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Confit of Duck Leg with roast Vegetables

Meat A- A+

Preparation Time: HIGH
Serves: 4


  • 2 un Whole Ducks (we will use only the legs and fat*
  • 4 un Duck Legs
  • 700g Vegetables (aubergines, courgettes, squash, onions and tomatoes)
  • 1 un garlic clove
  • 1 dl Gallo Classic Extra Virgin Olive Oil
  • To taste * Salt and Pepper from the mill

Clean the ducks reserving the fat
Place the skin and fats in a pan on the stove on a low flame to melt the fat. This can be done before the preparation oif the recipe, as it is a time-consuming process.
Cut the two breasts and put asside for other dishes.
Brush the duck with Gallo Classic Olive Oil.
Place the duck legs in the fat and cook slowly.
Cut up the vegetables, and brush with Gallo Classic Olive Oil and season with salt and pepper.
Put the vegetables on a baking tray and put in the oven.
Serve the duck legs with the vegetables and drizzled with some duck fat.

* Reserve the rest ofr the duck for another of our recipes.

The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference. Experiment and share your incredible combinations!

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