Confit Duck Leg in a Sour Cherry Red Wine Jus
with Cauli Mash, Flaked Almonds and Green Beans
You supply: Butter, Water for the Jus, Oil for Cooking. The figures below are for the dish cooked as instructed, so they count these rather than what arrives in the box.
How it compares
More than 95% of the 1066 meals we track.
95th percentileHigher than 81% of the 1066 meals we track.
81th percentileThis brand doesn’t publish it, so the meal sits outside this comparison.
Worth knowing
- Salt 2.3g — 38% of an adult's 6g daily maximum, in one meal.
- Saturates 11.7g — 59% of the 20g daily reference intake.
- Fibre 7.5g — 25% of the 30g daily recommendation.
- Contains celery, nuts and sulphites, as declared by Green Chef.
Reference intakes are published UK adult figures — a 6g daily maximum for salt, 20g for saturates and a 30g recommendation for fibre. We divide; we don’t score.
Full nutrition — as published by Green Chef, per 563g portion and per 100g
| Nutrient | Per Serving (563g) | Per 100g |
|---|---|---|
| Energy / Calories | 716 kcal | 127.2 kcal |
| Protein | 58.3 g | 10.4 g |
| Carbohydrates | 18.8 g | 3.3 g |
| of which sugars | 10.7 g | 1.9 g |
| Fat | 41.4 g | 7.4 g |
| of which saturates | 11.7 g | 2.1 g |
| Dietary Fibre | 7.5 g | 1.3 g |
| Salt | 2.3 g | 0.4 g |
| Sodium equivalent | Not published | — |
A blank means Green Chef doesn’t publish it — we never fill the gap with a zero or an estimate.
Ingredients and allergens — 9 listed, in order
Confit British Duck Legs, Green Beans, Cauliflower Florets, Red Wine Jus Paste, Sour Cherry Compote, Toasted Flaked Almonds, Butter, Water for the Jus, Oil for Cooking
Contains (brand-declared)
May contain traces
Suitable for
The maths — protein density, cost per 100 calories and six more
Worked out from the figures the brand publishes. Click any of them to see the sum and the inputs used.
Where each number came from — 10 fields, traced to Green Chef
Where each number came from
Every figure on this page was read from Green Chef's own published pages. Below is the text we read, and where on their site we read it.
| Field | What their page said | What we stored | How we read it | Certainty |
|---|---|---|---|---|
| fat_g | 41.4g | 41.4 g | public api | Read as published |
| saturated_fat_g | 11.7g | 11.7 g | public api | Read as published |
| sugars_g | 10.7g | 10.7 g | public api | Read as published |
| fibre_g | 7.5g | 7.5 g | public api | Read as published |
| salt_g | 2.3g | 2.3 g | public api | Read as published |
| serving_weight_g | 563g | 563 g | public api | Read as published |
| ingredient_list_text | Confit British Duck Legs, Green Beans, Cauliflower Florets, Red Wine Jus Paste, Sour Cherry Compote, Toasted Flaked Almonds, Butter, Water for the Jus, Oil for Cooking | Confit British Duck Legs, Green Beans, Cauliflower Florets, Red Wine Jus Paste, Sour Cherry Compote, Toasted Flaked Almonds, Butter, Water for the Jus, Oil for Cooking | public api | Read as published |
| calories_kcal | 716kcal | 716 kcal | public api | Read as published |
| protein_g | 58.3g | 58.3 g | public api | Read as published |
| carbs_g | 18.8g | 18.8 g | public api | Read as published |
Tell me when Confit Duck Leg in a Sour Cherry Red Wine Jus changes
Recipes get reformulated and portions shrink without an announcement. We read this page every week anyway.
Every figure above is read from what the service publishes, and services change their pages without telling us. If something here does not match this meal as it is sold today, we would rather hear it than print it.