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Crispy Duck Leg

Crispy Duck Leg

With Dauphinoise Potatoes and Orange Sauce

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:
Milk
Egg

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.

Preparation Time40 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

100

Chopped Cavolo Nero

2

Chicken Stock Powder

1

Echalion Shallot

2

Confit Duck Legs

15

Honey

30

Unsalted Butter

1

Orange

1

Dried Thyme

150

Creme Fraiche

(Contains Milk)

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

450

Potatoes

Not included in your delivery

Water

150

Water for the Sauce

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Nutritional information

Energy (kcal)1099 kcal
Energy (kJ)4598 kJ
Fat70 g
of which saturates31 g
Carbohydrate63 g
of which sugars15 g
Protein67 g
Salt3.37 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Get Started
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.

Dauphinoise Potatoes
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.

Roast the Duck
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.

Make the Sauce
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

Cavlo Time
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.

Serve Up
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!

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