Chef Ryan Brand celebrates Easter with a foodie twist!

Easter is around the corner which means holidays and family time. The best way to celebrate this festive season is to spend time with family and what better way to treat your loved ones, than with a delicious meal after all the egg hunting is done.

Granny Mouse Country House & Spa head chef, Ryan Brand shares a “winner” of a recipe – the Confit Duck leg and thigh, carrot puree, orange marmalade, baby spinach and roasted tomato dish- that will have the family smiling from ear to ear. 

The recipe is as follows:


  1. 1 duck leg thigh joined
  2. 300 ml duck fat
  3. 1 bay leaf
  4. 2 clove garlic
  5. 1 sprig rosemary
  6. 100g carrot
  7. 100ml fresh cream
  8. 75g orange marmalade
  9. 100g baby spinach
  10. 70g cherry tomatoes
  11. 1 large potato


In a small thick based pot, add the duck leg and thigh joined, 300ml duck fat, 1 bay leaf, 1 sprig of rosemary and the potato as well as 1 bruised garlic clove. Do not let this boil; it should just simmer on a gentle heat for about 1h15min.

Next, in a separate pot, cook the carrots and cream on a very low heat for the same period of time as the duck.

Then, half the cherry tomatoes and chop the garlic then sprinkle the garlic on the tomatoes and season with salt.

Cook the tomatoes in the oven at 65 degrees for 20min, and then remove. When the carrots are tender, place them in a food processor and blend until they are smooth and then season to taste.

Remove the duck and potato. Baste the duck skin with orange marmalade and roast with the potato in the oven for 5 minutes at 200 degrees.

Sauté the spinach and toss in the tomatoes and season with salt and pepper.

Then lastly, plate up on your desired plates and serve!

“This is a dish that I really enjoy cooking for my family at Easter time. Many families don’t usually eat duck very often, but I make Easter my one special occasion to indulge,” says Brand.

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