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Apple Glazed Duck Confit

Apple Glazed Duck Confit

with Parsnip Chips and Garlic Spinach

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We love good Duck Confit, Parsnip Chips & Spinach and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:NutsCelery

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 conflict 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.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

3 unit(s)

Parsnip

2 unit(s)

Confit Duck Leg

1 unit(s)

Apple

1 unit(s)

Garlic Clove

1 pot(s)

Hazelnuts

(ContainsNuts)

1 bunch(es)

Flat Leaf Parsley

½ sachet

Vegetable Stock Powder

(ContainsCelery)

2 pot(s)

Apple and Sage Jelly

1 bag(s)

Baby Spinach

Not included in your delivery

100 milliliter(s)

Water for Stock

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3464 kJ
Energy (kcal)828 kcal
Fat40.0 g
of which saturates9.0 g
Carbohydrate60 g
of which sugars37.0 g
Protein59 g
Salt1.93 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Trim the parsnips (no need to peel!) and chop into chips roughly 2cm wide and 5cm long. Put on a large baking tray (you may need to use 2 trays), drizzle with oil and season with salt and pepper. Toss together, then spread out in a single layer. 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. IMPORTANT: The duck is cooked when piping hot.

2

Meanwhile, quarter the apple, discard the core, then chop each quarter into 3 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.

3

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

4

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 pinch of pepper, then remove from the heat.

5

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 the spinach has wilted, 2-3 mins. Season with salt and pepper and remove from the heat.

6

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