Roast Confit Duck Bubble Squeak: A Delicious Recipe & Guide

Roast Confit Duck Bubble Squeak: a culinary adventure that transforms humble leftovers into a dish worthy of a Michelin star (well, almost!). Have you ever found yourself staring into the refrigerator after a glorious Sunday roast, wondering what to do with the remaining duck and vegetables? Fear not, because I’m about to introduce you to a recipe that will banish those leftover blues forever.

Bubble and Squeak, in its simplest form, is a traditional British dish born out of necessity and frugality. Dating back to post-war Britain, when rationing was still in effect, resourceful cooks would combine leftover cooked vegetables, typically potatoes and cabbage, and fry them up into a delicious, satisfying meal. The name “Bubble and Squeak” comes from the sounds the mixture makes as it cooks in the pan – a charmingly descriptive moniker, wouldn’t you agree?

But we’re not just talking about any old Bubble and Squeak here. We’re elevating this classic with the rich, decadent flavor of confit duck. The crispy skin and succulent meat of the duck add a depth of flavor that takes this dish from simple comfort food to something truly special. People adore Bubble and Squeak because it’s incredibly versatile, easy to make, and a fantastic way to reduce food waste. Plus, the combination of textures – the crispy edges, the soft vegetables, and the tender duck – is simply irresistible. So, let’s get cooking and transform those leftovers into a memorable meal with this Roast Confit Duck Bubble Squeak recipe!

this Recipe

Ingredients:

• 2 Confit Duck Legs (about 600g total), skin on
• 500g Potatoes, peeled and cubed
• 250g Savoy Cabbage, shredded
• 200g Brussels Sprouts, trimmed and halved (or quartered if large)
• 1 Large Onion, finely chopped
• 2 Carrots, peeled and diced
• 2 tbsp Duck Fat (reserved from the confit duck legs, or use olive oil)
• 1 tbsp Olive Oil (if not enough duck fat is available)
• 2 cloves Garlic, minced
• 1 tsp Dried Thyme
• 1/2 tsp Dried Sage
• Salt and freshly ground Black Pepper to taste
• Optional: 100g Cooked Bacon lardons or chopped bacon
• Optional: Fresh Parsley, chopped, for garnish
• Optional: A knob of butter for extra richness

Preparing the Vegetables:

1. Boil the Potatoes: Place the peeled and cubed potatoes in a large saucepan and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork. Be careful not to overcook them, as they will become mushy.
2. Prepare the Cabbage and Brussels Sprouts: While the potatoes are cooking, prepare the Savoy cabbage and Brussels sprouts. Ensure the cabbage is finely shredded and the Brussels sprouts are trimmed and halved (or quartered if they are very large). This will help them cook evenly and incorporate well into the bubble and squeak.
3. Drain and Roughly Mash the Potatoes: Once the potatoes are cooked, drain them thoroughly in a colander. Return them to the saucepan and roughly mash them with a potato masher or a fork. You don’t want a completely smooth mash; some chunks are desirable for texture in the final dish. Set aside.

Cooking the Duck and Aromatics:

1. Render the Duck Fat: Preheat your oven to 200°C (180°C fan/Gas Mark 6). Remove the confit duck legs from their packaging and place them skin-side up on a baking tray lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until the skin is crispy and golden brown. This will render out some of the duck fat, which we’ll use for cooking the vegetables.
2. Shred the Duck Meat: Once the duck legs are cool enough to handle, carefully shred the meat from the bones, discarding the skin (although you can keep some crispy bits for garnish if you like!). Set the shredded duck meat aside.
3. Sauté the Aromatics: While the duck is roasting, heat the duck fat (or a combination of duck fat and olive oil if you don’t have enough duck fat) in a large, heavy-based frying pan or skillet over medium heat. Add the finely chopped onion and diced carrots and sauté for 5-7 minutes, or until they are softened and slightly translucent.
4. Add Garlic and Herbs: Add the minced garlic, dried thyme, and dried sage to the pan and cook for another minute, until fragrant. Be careful not to burn the garlic.

Bringing it all Together: The Bubble and Squeak:

1. Cook the Cabbage and Brussels Sprouts: Add the shredded Savoy cabbage and halved Brussels sprouts to the pan with the onions, carrots, garlic, and herbs. Stir well to combine. Cook for 8-10 minutes, or until the cabbage and Brussels sprouts are tender but still have a slight bite. You may need to add a splash of water or stock to the pan if it becomes too dry.
2. Incorporate the Potatoes and Duck: Add the roughly mashed potatoes and shredded duck meat to the pan with the vegetables. Season generously with salt and freshly ground black pepper to taste.
3. Mix and Fry: Stir everything together well, ensuring that the potatoes, duck, and vegetables are evenly distributed. Press the mixture down firmly into the pan with a spatula.
4. Fry Until Golden Brown: Cook the bubble and squeak over medium heat for 10-15 minutes, or until the bottom is golden brown and crispy. Use a spatula to carefully flip the bubble and squeak over and cook for another 10-15 minutes on the other side, until golden brown and crispy. If you’re using a smaller pan, you might need to cook it in batches. The key is to let it sit undisturbed for a good amount of time on each side to develop that lovely crispy crust.
5. Optional: Add Bacon: If you’re using bacon lardons or chopped bacon, add them to the pan during the last 5 minutes of cooking to heat them through and crisp them up.
6. Optional: Add Butter: For extra richness, stir in a knob of butter during the last few minutes of cooking. This will add a lovely sheen and flavor to the bubble and squeak.

Serving:

1. Serve Hot: Carefully slide the bubble and squeak onto a serving plate or platter.
2. Garnish (Optional): Garnish with fresh chopped parsley, if desired. You can also crumble some of the reserved crispy duck skin over the top for extra flavor and texture.
3. Enjoy! Serve immediately and enjoy your delicious Roast Confit Duck Bubble and Squeak! This dish is fantastic on its own, or you can serve it with a fried egg on top for a more substantial meal. It’s also a great way to use up leftover roast vegetables.

Conclusion:

This Roast Confit Duck Bubble Squeak isn’t just another recipe; it’s a culinary adventure waiting to happen! The crispy, salty duck confit combined with the comforting, rustic charm of bubble and squeak creates a symphony of textures and flavors that will tantalize your taste buds. Trust me, once you’ve experienced the magic of this dish, you’ll be adding it to your regular rotation.

But why is this recipe a must-try? Well, first and foremost, it’s incredibly satisfying. The richness of the duck confit is perfectly balanced by the earthy sweetness of the vegetables. It’s a hearty, wholesome meal that’s perfect for a chilly evening or a weekend brunch. Secondly, it’s a fantastic way to use up leftover roast duck, transforming it into something truly special. No more boring leftovers! And finally, it’s surprisingly easy to make. While duck confit might sound intimidating, it’s actually quite simple, and the bubble and squeak portion is a breeze.

Looking for serving suggestions? I love to top mine with a perfectly fried egg, the runny yolk adding another layer of richness and flavor. A dollop of apple sauce or cranberry sauce also complements the duck beautifully, providing a touch of sweetness and acidity. For a spicier kick, try adding a sprinkle of chili flakes or a drizzle of sriracha. And if you’re feeling extra fancy, a sprinkle of fresh herbs like parsley or chives adds a pop of color and freshness.

But the fun doesn’t stop there! Feel free to get creative with your variations. Swap out the traditional vegetables for whatever you have on hand. Sweet potatoes, parsnips, or even Brussels sprouts would work wonderfully. You could also add some crumbled blue cheese or goat cheese for a tangy twist. And if you’re not a fan of duck, you could easily substitute it with leftover roast chicken or pork. The possibilities are endless!

This Roast Confit Duck Bubble Squeak is truly a versatile and delicious dish that’s sure to impress. It’s a celebration of simple ingredients, bold flavors, and comforting textures. It’s a dish that’s perfect for sharing with friends and family, or for enjoying all by yourself.

So, what are you waiting for? Gather your ingredients, put on your apron, and get cooking! I promise you won’t be disappointed. And most importantly, don’t be afraid to experiment and make it your own. Cooking should be fun, so let your creativity shine!

I’m so excited for you to try this recipe and experience the deliciousness for yourself. Once you’ve made it, I’d love to hear about your experience. Did you make any variations? What did you serve it with? What did your family think? Share your photos and stories in the comments below! I can’t wait to see what you create. Happy cooking! I am sure you will love this Roast Confit Duck Bubble Squeak as much as I do!