Confit Duck Legs with Black Pudding and Pickled Plums




  • Half, core and thinly slice the plums and put into a sterile large pickling jar, or a couple of small ones
  • Place all the other pickling ingredients into a pot and bring to the boil, stirring occasionally to ensure all the sugar has dissolved, remove from the heat and allow to cool slightly
  • Pour the liquid including the aromatics on to the plums ensuring they are completely covered but leaving about ½ inch headspace in each jar (you may have pickling liquid left over depending on size of jar)
  • Seal jar and leave at least over night before using, longer if possible
  • Preheat oven to 200C, place duck legs in a tray and cook in the oven for 20 min
  • While the duck is cooking, gently fry black pudding in a pan with a little oil until crisp on both sides, keep warm until needed
  • Arrange pudding on a plate and top with the crispy duck leg, spoon some of the pickled plums onto the top.



For the pickled plum (to be done in advance)

5 x medium plums

200 g sugar

1 star anise

1 bay leaf

3 peppercorns

2 cloves

2tsp flake salt

200ml water

200ml apple cider vinegar


2 x Confit Duck Legs

6 x 1inch slices for good quality black pudding