Duck Leg Confit and Caramelised Apples

Name: Duck Leg Confit and Caramelised Apples with Bacon Potatoes and Pea Shoot Salad
Total time: 40 min
Yield: 2
Cuisine: French
Ingredients: 350 Salad Potatoes; 60 British Smoked Bacon Lardons; 2 Confit Duck Legs; 40 Walnuts; 17 Wholegrain Mustard; ½ Lemon; 1 Apple; 30 Unsalted Butter; 10 Chicken Stock Paste; 25 Apple and Sage Jelly; 40 Pea Shoots; 2 Olive Oil for the Dressing; 50 Water

with Bacon Potatoes 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:

Nuts

•Mustard

•Milk

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.

Total40 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

350

Salad Potatoes

British Smoked Bacon Lardons

Confit Duck Legs

Walnuts

(Contains: Nuts May contain traces of: Peanut, Sesame, Nuts)

Wholegrain Mustard

(Contains: Mustard)

Lemon

Apple

Unsalted Butter

(Contains: Milk)

Chicken Stock Paste

Apple and Sage Jelly

Pea Shoots

Not included in your delivery

Olive Oil for the Dressing

Water

Nutritional information

Energy (kcal)874 kcal

Energy (kJ)3659 kJ

Fat59 g

of which saturates18 g

Carbohydrate46 g

of which sugars15 g

Protein44 g

Salt3 g

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

Utensils

•Chopping Board

•Baking Tray

•Knife

•Bowl

•Grill Pan

•Plate

Instructions

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. IMPORTANT: Wash your hands after handling raw bacon. Cook lardons thoroughly.

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.

Roughly chop the walnuts and pop them into 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.

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.

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

Share the bacon 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. Enjoy!