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Apple Glazed Duck Confit

Apple Glazed Duck Confit

with Root Veg Chips and Garlic Spinach

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This Apple Glazed Duck Confit is bursting full of luxury flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:NutsMilk

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

2 unit(s)

Parsnip

1 unit(s)

Baking Potato

2 unit(s)

Confit Duck Leg

25 grams

Hazelnuts

(ContainsNuts)

1 unit(s)

Apple

30 grams

Butter

(ContainsMilk)

1 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

10 grams

Chicken Stock Paste

74 grams

Apple and Sage Jelly

200 grams

Baby Spinach

Not included in your delivery

100 milliliter(s)

Boiling Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3663 kJ
Energy (kcal)875 kcal
Fat41.0 g
of which saturates14.0 g
Carbohydrate81 g
of which sugars31.0 g
Protein46 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Baking Tray
Frying Pan
Bowl
Kettle
Garlic Press
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Trim the parsnips then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Chop the potato lengthways into 2cm slices, then chop into 2cm wide chips (no need to peel). Pop the root veg onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. Remove the confit duck legs from their packaging. Place on another baking tray, skin-side up, and drizzle with a little oil. When the oven is hot, roast the veg on the top shelf and the duck on the middle shelf until golden, 25-30 mins. Turn the veg halfway through. IMPORTANT: The duck is cooked when piping hot throughout.

2

Meanwhile, roughly chop the hazelnuts. Heat a large frying pan on medium heat (no oil). Once hot, add the hazelnuts and dry-fry, stirring regularly, until toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. While they toast, quarter the apple, discard the core, then chop each quarter into 3 wedges (no need to peel). Once the hazelnuts are toasted, transfer them to a bowl and pop the pan back on medium heat. Add the butter and allow it to melt, then add the apple wedges. Cook, turning occasionally, until golden and starting to soften, 8-10 mins.

3

Boil your kettle. While the apple cooks, peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). Pour the boiling water (see ingredients for amount) into a measuring jug with the chicken stock paste 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 coating the apple wedges, 6-7 mins. Stir in half the parsley and season with a good pinch of pepper, then remove from the heat.

5

A few mins before the duck and root veg are ready, put another medium 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 with the back of a spoon and place in the centre of your plates. Put the duck on top and arrange the root veg chips around the edge. Spoon the glazed apples around the duck and drizzle the sauce all over. Finish with a sprinkling of hazelnuts and the remaining parsley. Enjoy!