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Cheesy Confit Duck Loaded Alpine Frites
Cheesy Confit Duck Loaded Alpine Frites

Cheesy Confit Duck Loaded Alpine Frites

with Crispy Bacon, Redcurrant Gravy and Zingy Apple Salad

Recipe Development Team
Recipe Development TeamPublished on November 07, 2022

These Cheesy Confit Duck Loaded Alpine Frites are a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:
Sulphites
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.

Total45 minutes
Active 40 minutes
DifficultyEasy

Ingredients

serving amount

700

Potatoes

2

Confit Duck Legs

1

Apple

12

Red Wine Vinegar

(Contains: Sulphites)

60

British Smoked Bacon Lardons

10

Chicken Stock Paste

60

Mature Cheddar Cheese

(Contains: Milk)

25

Redcurrant Jelly

50

Baby Leaf Mix

Not included in your delivery

½

Sugar for the Dressing

1

Olive Oil for the Dressing

15

Butter

1

Plain Flour

200

Water for the Gravy

Nutritional information

Energy (kcal)902 kcal
Energy (kJ)3774 kJ
Fat44.9 g
of which saturates17.9 g
Carbohydrate79.4 g
of which sugars14 g
Protein51.8 g
Salt5.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Baking Paper
Medium Bowl
Medium Saucepan
Small Bowl
Grater

Cooking Instructions and Tips

Prep the Wedges
1

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

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

Pop the wedges 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 middle shelf until golden, 25-35 mins. Turn halfway through.

Roast the Duck
2

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 top shelf of your oven for 25-30 mins. IMPORTANT: The duck is cooked when piping hot throughout.

While everything's in the oven, quarter, core and finely chop the apple (no need to peel).

In a medium bowl, mix together the diced apple, red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then set aside for later.

Bring on the Bacon
3

Heat a drizzle of oil in a medium saucepan on medium-high heat.

Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins, then remove from the heat. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly. 

Transfer the bacon to a bowl, cover to keep warm and set aside. Wipe out the saucepan.

It's all Gravy
4

Pop the (now empty) saucepan on medium-high heat. Melt in the butter gently, then stir in the flour (see pantry for both amounts). 

Continue to stir until combined, you've made a roux! Cook, stirring, until the roux is a medium brown colour, 3-4 mins.

Gradually stir in the water for the gravy (see pantry for amount), then stir in the chicken stock paste and bring to the boil, stirring out any lumps that form.

Lower the heat and simmer, stirring occasionally, until the gravy has thickened to your liking, 7-10 mins. Season with pepper.

Finish the Prep
5

While the gravy simmers, grate the cheese. 

Once the gravy is to your liking, add the redcurrant jelly and gently stir to combine. Add a splash of water if it's a little too thick.

Once the duck has finished cooking, transfer to a plate. Use two forks to shred the duck as finely as you can. Discard the bones.

Serve up your Festive Feast
6

Just before you're ready to serve, add the baby leaf salad to the bowl of apples and toss to coat in the dressing

Share your wedges between your serving plates and pile on the shredded duck. Sprinkle over the grated cheese and pour over the hot gravy.

Top with the bacon lardons and serve with your zingy apple salad alongside.

Enjoy!

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