Apple Glazed Duck Confit

Name: Apple Glazed Duck Confit with Parsnip Chips and Garlic Spinach
Total time: 40 min
Yield: 2
Cuisine: French
Ingredients: 2 Apple and Sage Jelly; 25 Hazelnuts; 2 Confit Duck Legs; 3 Parsnip; 1 Apple; 1 Garlic Clove**; 1 Flat Leaf Parsley; ½ Vegetable Stock Powder; 125 Baby Spinach; 100 Water for the Stock

with Parsnip Chips and Garlic Spinach

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Using confit duck legs in this dish gives a beautiful 'cheffy' result with minimum effort. Crisp skin and tender meat make this a showstopping dish, especially when accompanied by garlicky sautéed spinach, glazed apples and chunky parsnip chips. Chef Mimi always tells us to save the fat from around the duck legs instead of throwing it away - it'll keep for weeks in the fridge and is the secret ingredient behind perfectly crispy roast potatoes.

Allergens:

Nuts

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 20 minutes

DifficultyMedium

Ingredients

serving amount

Apple and Sage Jelly

Hazelnuts

(Contains: Nuts May contain traces of: Nuts)

Confit Duck Legs

Parsnip

Apple

Garlic Clove**

Flat Leaf Parsley

Vegetable Stock Powder

125

Baby Spinach

Not included in your delivery

100

Water for the Stock

Nutritional information

Energy (kcal)835 kcal

Energy (kJ)3494 kJ

Fat41 g

of which saturates9 g

Carbohydrate60 g

of which sugars38 g

Protein60 g

Salt2 g

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

Utensils

•Chopping Board

•Baking Tray

•Knife

•Grill Pan

•Spoon

•Grater

•Measuring Cups

•Plate

Instructions

Preheat your oven to 200°C. Remove the ends from the parsnips (no need to peel!), chop into chips the size of your index finger, then put on a baking tray. Drizzle with oil, salt and pepper, toss together, then spread out. Put the duck legs alongside the parsnips, skin-side up (discard any jelly or liquid from the packaging). Roast on the middle shelf of your oven until the duck is crispy and the parsnips golden, 25-30 mins.

Meanwhile, quarter the apple, discard the core, then chop each apple into 12 wedges (no need to peel!). Heat a splash of oil in a frying pan on medium heat. When hot, add the apple wedges and cook, turning occasionally, over a low heat until golden and starting to soften, 8-10 mins. Boil your kettle.

While the apple cooks, peel and grate the garlic (or use a garlic press). Make a small hole in the bag of hazelnuts, and bash them with the bottom of a frying pan to break them up a bit. Roughly chop the parsley (stalks and all). Pour the boiling water (see ingredients for amount) into a measuring jug, add the stock pot and the apple and sage jelly. Stir to combine.

When the apples are golden, pour in the contents of the jug and simmer gently until the sauce is glossy and is coating the apple wedges, 4-5 mins. Season with a good grind of pepper.

A few minutes before the duck and parsnips are ready, put another frying pan on medium heat with a drizzle of oil. Add the spinach, garlic and a splash of water. Cook, stirring, until wilted, 2-3 mins. Season with salt and pepper.

Squeeze out any excess water from the spinach and place some in the centre of your plates. Put the duck on top and arrange the parsnip chips around the edge. Scatter the glazed apples around and drizzle the sauce all over. Finish with a sprinkling of hazelnuts and some parsley. Enjoy!