Confit Duck Leg
with Caramelised Apples, Pancetta Potatoes and Peashoot Salad
Using confit duck legs in this dish gives a beautiful 'cheffy' result with minimum effort! Crisp skin and tender meat make for a delightful dinner, worthy of a special occasion. Especially when accompanied by pancetta potatoes and caramelised apples. Don't throw away the fat from around the duck legs either. It'll keep for weeks in the fridge and makes great roasties!
The quantities provided above are averages only.
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
New Potatoes
1
Thyme
60
British Smoked Bacon Lardons
2
Confit Duck Legs
40
Walnuts
(Contains: Nuts May contain traces of: Peanut, Sesame, Nuts)
1
Wholegrain Mustard
(Contains: Mustard)
½
Lemon
1
Braeburn Apple
30
Unsalted Butter
(Contains: Milk)
½
Chicken Stock Pot
75
Tracklements Apple and sage Jelly
1
Baby Spinach
1
Steve's Leaves Peashoots - DO NOT USE
Not included in your delivery
2
Olive Oil
50
Water
Utensils
Cooking Instructions and Tips
Quarter the new potatoes. Pop them on a baking tray and drizzle over a little oil. Season with salt and black pepper. Pick the thyme leaves from their stalks (discard the stalks). Sprinkle half the leaves onto the potatoes and toss to coat. Pop them on the middle shelf of your oven, and roast until golden, 25- 30 mins. Halfway through cooking, turn the potatoes and add the pancetta.
Meanwhile, remove the confit duck from its packaging and fat. Place on a separate baking tray, skin-side up. Roast on the top shelf of your oven for 25 mins or until the skin is crispy.
Roughly chop the walnuts and pop them in a mixing bowl. Add the wholegrain mustard, lemon juice, remaining thyme leaves and the olive oil (amount specified in the ingredient list). Set aside, we'll dress the peashoots later.
Cut each apple into eight wedges and remove the core. Heat half the butter in a frying pan over medium heat. Add the apples and cook until browned all over, 6-7 mins. Turn to make sure they colour evenly. Then stir in the chicken stock pot, water (amount specified in the ingredient list) and the apple and sage jelly. Simmer until the apples are soft and the sauce is glossy, 3-4 mins. Transfer to a bowl and cover with foil.
When the potato and duck are 5 mins from being ready, you can finish off the last few jobs. Wash the frying pan you used for the apples and return it to medium heat. Add the remaining butter and the baby spinach. Stir and cook until the spinach wilts, 3-4 mins. Remove from the heat and cover until everything else is ready. TIP: You might want to heat the spinach up again for 30 seconds just prior to serving!
Share the potatoes between your plates. Put a 'bed' of spinach next to them and top it with the duck leg. Toss the peashoots in the dressing and serve alongside. Spoon the sauce over the duck leg and scatter the caramelised apples around in an artistic fashion. ENJOY!
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