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Crisp Confit Duck

Crisp Confit Duck

Crisp Confit Duck

with Bacon & Red Wine Lentil Stew

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Allergens:

Sulphites

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.

Total30 minutes

Active

DifficultyMedium

Ingredients

serving amount

2

Confit Duck Legs

1

Red Onion

1

Carrot

1

Garlic Clove

1

Flat Leaf Parsley

4

Streaky Bacon Rasher

1

Red Wine Stock Paste

(Contains: Sulphites)

1

Brown Lentils

Not included in your delivery

150

Water

Nutritional information

Energy (kJ)2853 kJ

Energy (kcal)682 kcal

Fat36 g

of which saturates11 g

Carbohydrate25 g

of which sugars12 g

Protein62 g

Salt2.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Chopping Board

•Grater

•Knife

•Medium Saucepan

•Sieve

•Spoon

•Bowl

Instructions

Roast the Duck

1

Preheat your oven to 220°C. Remove the confit duck legs from their packaging and place on a lined baking tray. Pop on the top shelf of your oven and roast until golden and crispy, 25-30 mins.

Do the Prep

2

Meanwhile, halve, peel and thinly slice the red onion. Remove the top and bottom from the carrot (peeling is optional), halve lengthways, cut into long thin strips, then chop into small chunks . Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). Chop the bacon rashers widthways into 1 cm wide strips. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.

Start the Stew

3

Heat a splash of oil in a large saucepan over medium-high heat. Add the bacon, stir and cook until browned, 3-4 mins. Add the onion and carrot, stir and cook for another 4-5 mins before stirring in the garlic. Cook for 30 seconds.

Simmer the Stew

4

Pour in the water (see ingredients for amount) and the stock pot. Bring to the boil, stir to dissolve the stock, then lower the heat. Simmer until the carrot is cooked through, another 5-6 mins. In the meantime, drain and rinse the lentils in a sieve.

Add the Lentils

5

When the carrot is cooked, stir in the lentils and bubble away until piping hot, 2 mins. Remove from the heat, season to taste with salt and pepper and add half the parsley.

Finish and Serve

6

Share the lentil stew between your bowls and place the crisp confit duck leg on top. Finish with a sprinkle of remaining parsley and tuck in! Enjoy!

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