Sheet Pan Duck Leg Confit Weeknight Dinner for Two Recipe
This sheet pan duck leg confit weeknight dinner for two is an easy, flavor-packed weeknight meal featuring crispy duck legs roasted with sweet potatoes, red pepper, and juicy fruit in a ginger-soy-honey glaze. As it cooks, marmalade and citrus create a rich, glossy sauce that brings everything together. With just 10 minutes of prep and one pan, it’s a simple yet elevated dinner perfect for busy nights.
Servings: 2 servings
Ingredients
- 1 tablespoon soy sauce
- 1 tablespoon honey
- ½ tablespoon olive oil
- Small knob of ginger peeled and grated
- 2 small red onions peeled and quartered
- 1 medium sweet potato peeled and diced into small cubes
- 1 bulb garlic cut in half
- 3 plums halved and stones removed (or substitute pears or peaches)
- ½ red pepper deseeded, quartered, and cut into fourths
- 2 sprigs rosemary leaves picked and chopped
- 1 small orange quartered
- 2 tablespoons marmalade plum, orange, or peach ginger
- 2 confit duck legs
- Sea salt and black pepper
Instructions
- Preheat the oven to 400°F (200℃). Use convection if you have it—this is the time to let it shine.
Make the glaze
- In a small bowl, mix together the soy sauce, honey, olive oil, and grated ginger.
- In a large bowl, toss the onions, sweet potatoes, garlic, plums, red pepper, and rosemary. Lightly squeeze the orange quarters over the vegetables, then toss them into the bowl. Season with salt and pepper.
- Now, pour the ginger-soy-honey mixture over the vegetables and toss to combine.
Assemble the pan
- Transfer everything to a large ovenproof dish or sheet pan. Lay the duck legs on top. Brush each duck leg quarter with 1 tablespoon of marmalade.
Roast and Serve
- Roast for about 30 minutes, until the sweet potatoes are fork-tender and the duck is golden brown and crispy. Spoon everything onto plates, making sure to drizzle over that incredible pan sauce.
Notes
My Cooking for two hack:
Make use of the grocery store salad bar - a great option when you only need half a pepper.