Roasted Duck Breast and Redcurrant Jus
with Roasted Garlic Mash and Chantenay Carrots
This Roasted Duck Breast and Redcurrant Jus is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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
2
Confit Duck Legs
1
Flat Leaf Parsley
225
Chantenay Carrots
2
Garlic Clove
450
Potatoes
15
Honey
25
Redcurrant Jelly
28
Red Wine Stock Paste
(Contains Sulphites)
Not included in your delivery
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.
Trim and halve the chantenay carrots lengthways (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Add to the carrot tray.
When the oven is hot, roast on the top shelf for 10 mins.
Meanwhile, peel and chop the potatoes into 2cm chunks.
When the pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
When the carrots have roasted for 5 mins, put a frying pan on medium-high heat (no oil).
Once hot, lay the duck in the pan, skin-side down, and fry until the skin is golden, 6-8 mins. Flip, then sear the other side for 1 min more.
Take the carrot tray out the oven, remove the garlic parcel and set aside, then turn the carrots.
Transfer the duck to the baking tray, skin-side up. Drizzle with honey and return the tray to the top shelf of the oven for the remaining cooking time, 16-18 mins. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. IMPORTANT: Wash your hands and equipment after handling raw duck and its packaging.
While the duck and carrots roast, drain any excess fat from the frying pan and return to medium heat.
Pour in the water for the sauce (see ingredients for amount), redcurrant jelly and red wine stock paste.
Bring to the boil, stirring to combine, then simmer until rich and glossy, 6-8 mins. TIP: Add a splash of hot water to loosen if needed.
Meanwhile, finely chop the parsley (stalks and all).
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
Once the garlic has roasted cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork, then add to the potatoes.
Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.
Cover with a lid to keep warm.
When the duck is cooked, transfer to a board and leave to rest for a few mins before slicing each breast widthways into 5 slices. IMPORTANT: The duck is cooked when no longer pink in the middle.
Share the garlic mash between your plates and lay the sliced duck on top.
Spoon over the redcurrant sauce and serve with the roasted carrots alongside. Sprinkle over the parsley to finish.
Enjoy!
