James Martin honey roasted duck confit recipe on Saturday Kitchen January 24, 2015January 24, 2015admin James Martin showcase his honey roasted duck confit with Puy lentils, mashed potatoes and celery leaves on Saturday Kitchen. James says: “James Martin does comfort food restaurant-style with confit duck legs, creamy mash and peppery lentils.” Related PostsJames Martin butternut squash and mussel soup recipe on Saturday KitchenJames Martin Braised pig cheeks recipe on Saturday KitchenJames Martin raspberry millefeuille recipe on Saturday KitchenJames Martin Sun-dried tomato with pesto puff pastry tarts recipe on Saturday KitchenJames Martin Victoria sponge with raspberry jam recipe on Saturday KitchenJames Martin deep fried squid with yuzu juice and chillies recipe on Saturday KitchenRick Stein cod and clams chowder with salt pork recipe on Saturday KitchenJames Martin Scottish scones with strawberry jam recipe on Saturday KitchenJames Martin confit duck leg with honey recipe on Saturday KitchenAntonio Carluccio pesto pasta recipe on Saturday Kitchen