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Duck Leg Confit

Duck Leg Confit

Duck Leg Confit

with Bacon Potatoes, Caramelised Apples and Pea Shoot Salad

Get 50% off 1st box + free dessert for life!

This Duck Leg Confit is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

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.

Total45 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

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

Nutritional information

Energy (kJ)3678 kJ

Energy (kcal)879 kcal

Fat58.8 g

of which saturates17.8 g

Carbohydrate46 g

of which sugars16.2 g

Protein43.2 g

Salt4.9 g

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

Utensils

•Baking Tray

•Baking Paper

•Bowl

•Pan

Instructions

Roast the Potatoes

1

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.

Cook the Duck

2

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.

Make the Dressing

3

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.

Cook the Apple

4

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.

Time to Caramelise

5

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.

Serve

6

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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