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Crispy Confit Duck and Roasted Chantenay Carrots

Crispy Confit Duck and Roasted Chantenay Carrots

with Bacon and Red Wine Lentil Stew

Premium
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This Crispy Confit Duck and Roasted Chantenay Carrots is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Tags:Under 600 calories
Allergens:CelerySulphites

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 conflict 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.

Preparation Time30 minutes
Difficulty levelEasy
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

2 unit(s)

Confit Duck Leg

150 grams

Mixed Chantenay Carrots

1 unit(s)

Red Onion

1 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

60 grams

Bacon Lardons

15 grams

Red Wine Jus Paste

(ContainsCelery, Sulphites)

1 pack(s)

Brown Lentils

Not included in your delivery

150 milliliter(s)

Water for the Lentils

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2220 kJ
Energy (kcal)530 kcal
Fat25.0 g
of which saturates7.0 g
Carbohydrate31 g
of which sugars4.0 g
Protein45 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Knife
Garlic Press
Saucepan
Sieve
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Remove the confit duck legs from their packaging. Place onto a baking tray, skin-side up, and drizzle with a little oil. Pop the chantenay carrots onto the tray. TIP: Use two baking trays if necessary. Place on the top shelf of your oven and roast until golden, 25-30 mins. IMPORTANT: The duck is cooked when piping hot throughout.

2

Meanwhile, halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all).

3

Heat a drizzle of oil in a large saucepan over medium-high heat. Add the bacon lardons. IMPORTANT: Wash your hands after handling raw meat. Cook lardons thoroughly. Stir-fry until golden, 4-5 mins. Add the onion and cook for another 4-5 mins before stirring in the garlic. Cook for 30 secs.

4

Pour in the water (see ingredients for amount) and the red wine jus paste. Bring to the boil, stir to combine, then lower the heat. Simmer until slightly thickened, 5-6 mins. Meanwhile, drain and rinse the lentils in a sieve.

5

When the stew has thickened, 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.

6

Share the lentils between your bowls and place the chantenay carrots and duck leg on top. Finish with a sprinkle of remaining parsley. Enjoy!