Duck Confit by Aaron Ballantyne - Hopgood’s & Co, Nelson

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Duck Confit with parsnips, sprouts, mustard and bacon (serve 4)

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Duck confit by Chef Aaron Ballantyne


  • 4 large duck legs
  • 4 tablespoons flaky sea salt
  • 2 cloves garlic, smashed
  • 1 sprigs thyme
  • 2 juniper berries, crushed
  • 4 duck legs with thighs
  • 800ml duck fat

1. Season the duck legs all over with the flaky sea salt, then marinate in the fridge with the garlic, thyme, and juniper berries overnight.

2. Preheat the oven to 120°C. Melt the duck fat in a small saucepan. Brush the salt and seasonings off the duck, then arrange the legs in a single layer in a high-sided baking dish or ovenproof saucepan. Pour the melted fat over the duck (the duck pieces should be covered by the fat) and place in the oven.

3. Cook the duck slowly, until very tender and the meat can be easily pulled away from the bone, about 3-4 hours.

4. Remove from the oven and carefully lift the duck legs from the fat. Allow to cool and dry out for about 1 hour before putting in the fridge to firm up. (Alternately you can store the confit in its fat in the refrigerator for several weeks, or until needed.)

5. To serve - sauté the duck legs in duck fat skin side down until crispy, then place in the oven at 200°C for 7 minutes to warm through. On four plates, place the duck legs on top of the parsnip puree and parsnip chips. Divide the brussel sprouts and bacon around, garnish with a little watercress, then spoon over a little red wine and mustard jus.


  • 4 parsnips, cut into about 8 cm strips
  • 1 tbsp. olive oil
  • Seas salt & pepper

1. Preheat oven to 200°C. Mix the parsnips with the olive oil, salt and pepper on a non-stick baking paper-lined tray. Spread out in a single layer.

2. Roast for 10 minutes; turn parsnips and roast until parsnips are golden and crispy, but tender, about 10–15 minutes longer.


  • 3 parsnips, peeled and chopped into 2cm pieces
  • 2 garlic cloves, roughly chopped
  • 500ml milk
  • 40g butter
  • Sea salt and pepper

1. In a saucepan, add the parsnips, garlic &milk. Bring to a simmer and cook for 25 minutes or until the parsnips are soft.

2. Season well, add the butter then puree in a food processor until smooth.


  • 12 brussel sprouts, cut in half, blanched until tender, refreshed in ice water, drained
  • 80g thick-cut bacon lardons
  • 1 tbsp. butter
  • 1 garlic clove, crushed
  • Sea salt and freshly ground black pepper

1. Cook bacon in a large skillet over medium until crispy. Remove to a paper towel-lined plate, then set aside.

2. In the same pan with the bacon fat, melt butter over high heat. Add brussels sprouts and garlic and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes. Season with salt and pepper, to taste, and toss bacon back into the pan. Keep warm for serving.


  • 1 tsp. olive oil
  • 1 shallot, sliced
  • 1 garlic clove, sliced
  • 300ml red wine
  • 50ml port
  • 1 sprig of thyme
  • 1 juniper berry, crushed
  • 5 black peppercorns
  • 500ml brown chicken stock
  • ½ tsp red wine vinegar
  • 1 tbsp wholegrain mustard

1. Heat the oil in a heavy-based saucepan over medium heat. Add the shallots & garlic. Cook down lightly to caramelise.

2. Add the red wine, port, thyme, juniper, and peppercorns. Simmer and reduce by two-thirds.

3. Add the brown chicken stock. Cook over a medium heat & reduce by three-quarters, skimming regularly to remove any impurities and fat.

4. Pass the reduction through a fine sieve into a clean saucepan. The sauce should be a deep, rich colour. Add the vinegar and mustard, season to taste and keep warm till service.

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Hopgood’s & Co. logo

Chef Aaron Ballantyne
Hopgood’s & Co.
284 Trafalgar Street
Nelson, 7010
(03) 545 7191

Dernière modification : 24/08/2020

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