Salt duck with spinach, potatoes & bacon

Contains pork – recipe is for non-Muslims only
Cover your duck legs with sea salt and leave for 24 hours to infuse before rinsing and roasting for a crisp finish

  • Prep:20 mins
    Cook:1 hrs
    Plus salting
  • Serves 6
  • More effort

Nutrition per serving

  • kcal 471
  • fat 23g
  • saturates 6g
  • carbs 22g
  • sugars 6g
  • fibre 5g
  • protein 43g
  • salt 2.2g


  • 6 duck legs
  • 2 tbsp sea salt
  • 2 tbsp sunflower oil
  • 500g button onions
  • 500g small waxy potatoes
  • 175g smoked bacon lardons
  • 4 or 5 sage leaves
  • 200g spinach leaves
  • 2 tbsp sherry vinegar


  1. One day ahead: Place the duck legs in a dish and sprinkle over the salt, rubbing it into the skin. Cover with cling film and chill.

  2. On the day: Rinse the duck legs under cold water to remove the salt. Pat dry with a clean towel. Heat oven to 160C/140C fan/ gas 3. Heat the oil in a large frying pan. Place the duck, fat-side down, in the pan and cook gently for 15 mins until crisp and golden.

  3. Flip the duck and pour off the fat into a small bowl – keep this for later. Cook for a further 15-20 mins, then transfer to a roasting dish. If your pan isn’t big enough, cook the duck in batches. When all the duck is cooked, put in the oven for 40-50 mins while you finish the dish.

  4. Put the onions in a pan with 1 tbsp of the reserved duck fat and gently cook for 20 mins until golden. Meanwhile, boil the potatoes for 15 mins in a pan of salted water, then drain, peel and leave to cool.

  5. Tip 2 tbsp of the reserved fat into the duck pan and add the potatoes, bacon, onions and sage. Fry for 10 mins until golden, then add the spinach. Cook for 4 mins to wilt the spinach, then add the vinegar. Turn up the heat to bubble off any excess liquid, then spread this over a large serving plate. Arrange the duck on top and serve.

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