Confit Duck, Pomme Frites and French Onion Style Jus
with Petite Pois à la Française and Roasted Asparagus
Our Confit Duck, Pomme Frites and French Onion Style Jus is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
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
450 grams
Potatoes
1 sachet(s)
Dried Rosemary
1 unit(s)
Onion
1 unit(s)
Garlic Clove
2 unit(s)
Confit Duck Legs
1 unit(s)
Leek
160 grams
Asparagus
22 grams
Red Wine Jus Paste
(Contains: Sulphites, Celery)
30 grams
Onion Marmalade
60 grams
British Smoked Bacon Lardons
10 grams
Unsalted Butter
(Contains: Milk)
120 grams
Peas
Not included in your delivery
200 milliliter(s)
Water for the Jus
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into thin 1cm wide fries (no need to peel) and pop them onto a large baking tray.
Drizzle with oil, sprinkle over the rosemary, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the middle shelf until golden, 30-35 mins.
Meanwhile, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).
Remove the confit duck legs from their packaging. Place onto a lined baking tray, skin-side up, and season with salt and pepper.
Once the frites have been cooking for about 5 mins, roast the duck on the top shelf of your oven for 25-30 mins. IMPORTANT: Ensure the duck is piping hot throughout.
Meanwhile, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
Trim the bottom 2cm from the asparagus and discard. Pop the asparagus onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer and set aside.
Heat a drizzle of oil in a medium saucepan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until caramelised, 8-10 mins.
Meanwhile, when the frites are about halfway through, turn them. At the same time, slide the asparagus tray on to the bottom shelf and roast until tender, 15-17 mins.
Once the onion has caramelised, pour the water for the jus (see pantry for amount) into the onion saucepan, 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. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Once the jus has thickened, stir in the onion marmalade and remove from the heat. Taste and season with salt and pepper if needed.
Next, heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, add the bacon lardons and leek. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Add the butter, garlic and peas. Stir-fry until piping hot, 2-3 mins. Season with salt and pepper and remove from the heat.
When everything's ready, transfer the duck to your plates.
Share out the frites, petite pois à la Française and roasted asparagus.
Finally, pour over the French onion style jus (reheat first if needed and add a splash of water if it has become a little too thick).
Enjoy!
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