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Duck Leg Confit

Duck Leg Confit

with Bacon Potatoes, Caramelised Apples and Pea shoot 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.

Allergens:
Nuts

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.

Preparation Time40 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

350

Salad Potatoes

60

Bacon Lardons

2

Confit Duck Legs

40

Walnuts

(Contains Nuts May contain Peanut, Sesame, Nuts)

1

Wholegrain Mustard

½

Lemon

1

Apple

30

Unsalted Butter

10

Chicken Stock Paste

3

Apple and Sage Jelly

40

Pea Shoots

Not included in your delivery

2

Olive Oil for the Dressing

50

Water

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Nutritional information

Energy (kcal)942 kcal
Energy (kJ)3943 kJ
Fat58 g
of which saturates18 g
Carbohydrate64 g
of which sugars33 g
Protein44 g
Salt4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Bowl
Grill Pan

Instructions

Roast the Potatoes
1

Preheat your oven to 200°C. Quarter the salad potatoes, pop them on a 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.

Cook the Duck
2

Meanwhile, remove the confit duck from its packaging and discard any excess fat. Place on another baking tray, skin-side up. Drizzle with oil and roast on the top shelf of your oven for 25-30 mins. IMPORTANT: The duck is cooked when piping hot throughout.

Make the Dressing
3

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

Caramelise the Apple
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 chicken stock paste, 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.

Finish Off
5

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

Serve
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!