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Crispy Duck Leg

Crispy Duck Leg

With Dauphinoise Potatoes and Orange Sauce

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We love good Confit Duck Leg and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:MilkCeleryEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
1
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
1
2
3
4

1 pack(s)

Potatoes

1 unit(s)

Echalion Shallot

150 grams

Creme Fraiche

(ContainsMilk)

1 unit(s)

Thyme

2 sachet

Chicken Stock Powder

(ContainsCelery)

1 unit(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

2 unit(s)

Confit Duck Leg

1 unit(s)

Orange

30 grams

Butter

(ContainsMilk)

1 unit(s)

Honey

1 unit(s)

Cavolo Nero

Not included in your delivery

75 milliliter(s)

Water

150 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4598 kJ
Energy (kcal)1099 kcal
Fat70.0 g
of which saturates31.0 g
Carbohydrate63 g
of which sugars15.0 g
Protein67 g
Salt3.37 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Pop a large saucepan of water onto boil with 0.5 tsp salt. Peel the potatoes and chop into ½cm thick discs. Add to the water and cook until the potatoes have softened and just cooked through, 8-10 mins. Meanwhile, halve, peel and thinly slice the shallot. When the potatoes are cooked, drain into a colander and allow to steam for a couple of minutes. Heat a splash of oil in a frying pan over a medium-high heat. Add half the shallot and cook until softened and lightly browned, 5-6 mins.

2

Meanwhile, lay half the drained potato slices in an appropriately sized ovenproof dish. Set aside.Pour the water (see ingredients for amount) into the pan with the shallot. Add the creme fraiche, dried thyme and half the chicken stock powder. Stir to combine and heat through, then pour onto the potatoes in the dish.Arrange the remaining potatoes on top and cover with a layer of hard Italian cheese. Pop on the top shelf and bake the dauphinoise in the oven until the potatoes are cooked through and top is golden, 25-30 mins.

3

Remove the confit duck legs from their packaging and place in a roasting tin skin side up. Roast on the middle shelf of your oven until the duck skin is crispy, 25-30 mins. Meanwhile, zest and halve the orange. Squeeze half the juice into a small bowl and set aside. Slice the remaining orange into thin slices, 2 per person.

4

Meanwhile, wash out your saucepan and pop on a medium heat and add the butter. Allow it to melt, then add the remaining shallots and fry until softened, 2-3 mins. Add the honey, water (see ingredient list for amount), remaining chicken stock powder and the orange juice. Stir, bring to the boil and simmer, stirring occasionally until the liquid has reduced by half, 5-8 mins, until thickened. Remove from the heat. Once the duck is cooked, cover with foil and leave to rest for a few mins. IMPORTANT: The duck is cooked when it is piping hot

5

Wash out your frying pan and pop onto medium-high heat (no oil). Once hot, add the orange slices leave them to char nicely, turning once, 2-3 mins each side. Remove from the pan and set aside for later. Add a splash of water to deglaze the pan, add the cavolo nero and orange zest to the pan, cover immediately and leave to steam for 3-4 mins. Season with salt and pepper.

6

Divide the cavolo nero between plates. Place the duck legs on top of the cavolo nero and pour the orange sauce onto the leg. Garnish with the charred orange slices. Serve with the potato dauphinois. Enjoy!