Confit Duck Leg and Spring Onion Mash
with Roasted Plums, Braised Cabbage and Red Wine Jus
This Confit Duck Leg and Spring Onion Mash takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your 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
1 unit(s)
Red Cabbage
2 unit(s)
Plum
2 unit(s)
Confit Duck Legs
12 grams
Red Wine Vinegar
(Contains Sulphites)
450 grams
Potatoes
1 unit(s)
Spring Onion
22 grams
Red Wine Jus Paste
(Contains Sulphites, Celery)
25 grams
Redcurrant Jelly
Not included in your delivery
100 milliliter(s)
Water for the Cabbage
200 milliliter(s)
Water for the Jus
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Put a large saucepan of water on to boil for the potatoes.
Halve the cabbage, cut out and discard the tough core, then finely slice.
Halve the plums and remove the stone. Put the plums onto one side of a large baking tray, cut-side down. Remove the confit duck legs from their packaging and place onto the other side of the tray.
Once the oven is hot, roast the duck and plums on the top shelf of your oven until golden and tender, 25-30 mins. IMPORTANT: Ensure the duck is piping
hot throughout.
Meanwhile, heat a drizzle of oil in another large saucepan on medium heat.
Once hot, add the cabbage and cook, stirring frequently, until it starts to soften, 3-4 mins.
Add the red wine vinegar and allow it to evaporate, 1 min.
Stir in the water for the cabbage (see pantry for amount). Reduce the heat and simmer until the cabbage is soft and the liquid has evaporated, 20-25 mins.
While the cabbage cooks, peel and chop the potatoes into 2cm chunks.
Add the potatoes to your pan of boiling water with 1/2 tsp salt. Cook until you can easily slip a knife through, 15-20 mins.
While everything cooks, trim and thinly slice the spring onion.
Pour the water for the jus (see pantry for amount) into a small saucepan and bring to the boil on high heat.
Stir in the red wine jus paste, then reduce the heat to medium-high. Allow the sauce to bubble and thicken, stirring regularly, 7-8 mins, then remove from the heat and set aside. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.
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). Mash until smooth.
Season with salt and pepper, then stir through the spring onion.
Once the cabbage is cooked, stir through the redcurrant jelly and season with salt and pepper.
When everything's ready, reheat the red wine jus if necessary, adding a splash of water to loosen if needed.
Share the spring onion mash and braised cabbage between your plates, then top with the confit duck legs and roasted plums.
Spoon over the red wine jus to finish.
Enjoy!
