• 1x Gressingham Bistro Confit Duck
  • 2 Carrots
  • 1 tbsp Honey
  • 1 tbsp Vegetable oil
  • Zest of one orange

Serve with

  • Cabbage
  • Gravy


  1. Preheat air-fryer to 200°C. Cut the carrots into batons. In a bowl, mix the carrots with the honey, oil, orange zest, salt, and pepper.
  2. First place a layer of carrots into the bottom of the air fryer. Then remove the confit legs from the pouch, leaving the liquid behind, and place skin side up on top of the carrots.
  3. Cook for 15 mins, open the air fryer, and give everything a shuffle, being careful not to break up the duck.
  4. Continue cooking for 5-10 mins. Serve with gravy and accompaniments of your choice.