Cheesy Confit Duck Loaded Alpine Frites
with Crispy Bacon, Redcurrant Gravy and Zingy Apple Salad
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.
Ingredients
700 grams
Potatoes
2 unit(s)
Confit Duck Legs
1 unit(s)
Apple
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
60 grams
British Smoked Bacon Lardons
10 grams
Chicken Stock Paste
60 grams
Mature Cheddar Cheese
(Contains Milk)
25 grams
Redcurrant Jelly
20 grams
Baby Leaf Mix
Not included in your delivery
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
15 grams
Butter
1 tbsp
Plain Flour
200 milliliter(s)
Water for the Gravy
Nutritional information
Utensils
Instructions
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.
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.
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.
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.
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.
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!
