Cheesy Confit Duck Loaded Alpine Frites

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.