Confit Duck Leg and Caramelised Leek Jus
with Garlic Mash and Honey Carrots
Try something new with our Confit Duck Leg and Caramelised Leek Jus. Inspired by classic French cooking, this recipe pairs tender confit duck with a red wine jus that's built on slowly cooked sweet leeks.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Confit Duck Legs
3 unit(s)
Carrot
15 grams
Honey
1 unit(s)
Leek
450 grams
Potatoes
3 unit(s)
Garlic Clove
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
30 grams
Red Wine Jus Paste
(Contains: Sulphites, Celery)
Not included in your delivery
½ tsp
Sugar
300 milliliter(s)
Water for the Jus
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the confit duck legs from their packaging. Place onto a lined baking tray, skin-side up, and season with salt and pepper.
Trim the carrots (no need to peel). Chop into roughly 1cm wide, 5cm long batons and pop onto another large baking tray.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast the duck on the top shelf and the carrots on the middle shelf until tender, 25-30 mins. IMPORTANT: Ensure the duck is piping hot throughout.
When the carrots are halfway through cooking, remove them from the oven, drizzle over the honey, toss together and cook for the remaining time. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Meanwhile, bring a large saucepan of water with ½ tsp salt to the boil for the potatoes.
Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
Heat a drizzle of oil in a medium saucepan on medium-high heat. Once hot, add the leek and season with salt and pepper. Cook until softened and golden, 8-10 mins, stirring occasionally.
While the leek cooks, chop the potatoes into 2cm chunks (no need to peel). Peel the garlic, but leave the cloves whole.
When boiling, add the potatoes and garlic to the water and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, once the leek is golden, add the balsamic vinegar and sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.
Pour in the water for the jus (see pantry for amount) and bring to the boil on high heat.
Next, stir in the red wine jus paste, then reduce the heat to medium-high. Allow the sauce to bubble and thicken, stirring regularly, 11-13 mins. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Meanwhle, once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
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 everything's ready, share the garlic mash between your plates (reheat first if needed).
Lay the duck leg confit on top of the mash and serve the carrots on the side.
Reheat the caramelised leek jus if needed, adding a splash of water if it's become a little thick. Pour the jus over the duck to finish.
