Duck Leg Confit
with Bacon Potatoes, Caramelised Apples and Pea Shoot Salad
This Duck Leg Confit is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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.
Ingredients
350
Salad Potatoes
60
British Smoked Bacon Lardons
2
Confit Duck Legs
40
Walnuts
(Contains: Nuts May contain traces of: Peanut, Sesame, Nuts)
½
Lemon
17
Wholegrain Mustard
(Contains: Mustard)
1
Apple
30
Unsalted Butter
(Contains: Milk)
10
Chicken Stock Paste
25
Apple and Sage Jelly
40
Pea Shoots
Not included in your delivery
2
Olive Oil for the Dressing
50
Water for the Sauce
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Quarter the salad potatoes. Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, 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 and equipment after handling raw meat. Cook bacon thoroughly.
Meanwhile, remove the confit duck legs from their packaging.
Place onto a lined baking tray, skin-side up, and season with salt and pepper.
Roast on the top shelf of your oven for 25-30 mins. IMPORTANT: Ensure the duck is piping hot throughout.
While everything roasts, roughly chop the walnuts and pop them into a mixing bowl.
Halve the lemon, then squeeze in the lemon juice (see ingredients for amount).
Mix in the wholegrain mustard and olive oil for the dressing (see pantry for amount), then set aside.
Quarter and core the apple, then halve each quarter into wedges (no need to peel).
Melt the butter in a frying pan on medium heat.
Once hot, add the apple and cook until browned all over, 6-8 mins. Turn every min to make sure they colour evenly.
Stir the chicken stock paste, water for the sauce (see pantry for amount) and apple and sage jelly into the apples.
Cook until the apple is soft and the sauce is glossy, 3-4 mins, then remove from the heat and cover to keep warm.
Just before you're ready to serve, add the pea shoots to the bowl of dressing and toss to coat.
When everything's ready, share the bacon potatoes and pea shoot salad between your plates.
Sit the confit duck leg up against the potatoes, then spoon over the apple sauce and arrange the caramelised apples around it.
Enjoy!
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