Apple Glazed Confit Duck Leg

Name: Apple Glazed Confit Duck Leg with Roasted Potatoes and Garlic Cavolo Nero
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 450 grams Potatoes; 2 unit(s) Confit Duck Legs; 1 unit(s) Apple; 2 unit(s) Garlic Clove**; 10 grams Chicken Stock Paste; 75 grams Apple and Sage Jelly; 20 grams Unsalted Butter; 150 grams Chopped Cavolo Nero; 100 milliliter(s) Boiled Water for the Sauce

with Roasted Potatoes and Garlic Cavolo Nero

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Our Apple Glazed Confit Duck Leg is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.

Tags:

High Protein

Allergens:

Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

2 unit(s)

Confit Duck Legs

1 unit(s)

Apple

2 unit(s)

Garlic Clove**

10 grams

Chicken Stock Paste

75 grams

Apple and Sage Jelly

20 grams

Unsalted Butter

(Contains: Milk)

150 grams

Chopped Cavolo Nero

Not included in your delivery

100 milliliter(s)

Boiled Water for the Sauce

Nutritional information

Energy (kJ)3634 kJ

Energy (kcal)869 kcal

Fat38.9 g

of which saturates13.9 g

Carbohydrate74.8 g

of which sugars29 g

Dietary Fibre7.8 g

Protein58.5 g

Salt2.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Baking Paper

•Garlic Press

•Pan

•Lid

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, remove the confit duck legs from their packaging. Place onto a lined baking tray, skin-side up, and season with salt and pepper.

Roast on the middle shelf of your oven for 25-30 mins. IMPORTANT: Ensure the duck is piping hot throughout.

Meanwhile, core and cut the apple into 8 wedges (no need to peel).

Peel and grate the garlic (or use a garlic press).

While everything cooks, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the apple wedges and fry, turning occasionally, until golden and starting to soften, 8-10 mins.

When the apples are golden, add the chicken stock paste, apple and sage jelly and boiled water for the sauce (see pantry for amount).

Season generously with pepper and simmer until thickened slightly, 4-5 mins.

Once thickened, add the butter and stir well to emulsify. Remove from the heat.

When the potatoes and duck have 5 mins remaining, heat a drizzle of oil in a large frying pan on high heat. TIP: Discard any tough stalks from the cavolo nero.

When hot, add the cavolo nero and a splash of water and cover until wilted, 3-4 mins. Remove the lid, then add the garlic and stir-fry for 1 min more.

Season to taste with salt and pepper. Cover with a lid or foil to keep warm and set aside.