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Duck Leg Confit

Duck Leg Confit

with Pancetta Potatoes, Caramelised Apples and Pea Shoot Salad

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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.

Allergens:NutsMustardMilkCelery

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 pack(s)

Salad Potatoes

60 grams

Bacon Lardons

2 unit(s)

Confit Duck Leg

1 pot(s)

Walnuts

(ContainsNuts)

1 pot(s)

Wholegrain Mustard

(ContainsMustard)

½ unit(s)

Lemon

1 unit(s)

Braeburn Apple

30 grams

Unsalted Butter

(ContainsMilk)

1 sachet

Chicken Stock Powder

(ContainsCelery)

3 pot(s)

Tracklements Apple and sage Jelly

1 bag(s)

Pea Shoots

Not included in your delivery

2 tbsp

Olive Oil

50 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4452 kJ
Energy (kcal)1064 kcal
Fat61.0 g
of which saturates20.0 g
Carbohydrate65 g
of which sugars33.0 g
Protein64 g
Salt3.29 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
Bowl
Spoon
Aluminum Foil
Frying Pan
Mixing Bowl
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Quarter the new potatoes, pop them on a lined baking tray and drizzle with oil. Season with salt and pepper. Toss to coat, spread out and roast on the middle shelf of your oven until golden, 25-30 mins. Halfway through cooking, turn the potatoes and add the bacon lardons to the tray.

2

Meanwhile, remove the confit duck leg from its packaging and discard any excess fat. Place on another lined baking tray, skin-side up. Roast on the top shelf of your oven for 25 mins or until the skin is crispy.

3

Roughly chop the walnuts and pop them in a small bowl. Add the wholegrain mustard, lemon juice and the olive oil (see ingredients for amount). Set aside - we'll dress the pea shoots later!

4

Chop each apple into eight wedges, remove the core. Heat the butter in a frying pan on medium heat. Add the apple, cook until browned all over, 6-8 mins. Turn every minute to make sure they colour evenly. Stir in the stock pot, water (see ingredients for amount) and the apple and sage jelly. Cook until the apple is soft and the sauce is glossy, 3-4 mins. Remove from the heat, cover with foil to keep warm.

5

Do any washing up that needs doing whilst everything finishes cooking. When the potatoes and duck are 1 minute from being ready, pop the pea shoots in a mixing bowl and dress with the mustardy dressing.

6

Share the pancetta potatoes between your plates. Serve the pea shoots alongside. Sit the confit duck leg on top of the potatoes, spoon the apple sauce over the duck and arrange the caramelised apples in an artistic fashion. Bon appétit!