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Duck Leg Confit and Bacon Potatoes

Duck Leg Confit and Bacon Potatoes

Duck Leg Confit and Bacon Potatoes

with Caramelised Apples and Pea Shoot Salad

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

Allergens:

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 grams

Salad Potatoes

60 grams

British Smoked Bacon Lardons

2 unit(s)

Confit Duck Legs

½ unit(s)

Lemon

17 grams

Wholegrain Mustard

(Contains: Mustard)

1 unit(s)

Apple

30 grams

Unsalted Butter

(Contains: Milk)

10 grams

Chicken Stock Paste

25 grams

Apple and Sage Jelly

40 grams

Pea Shoots

Not included in your delivery

2 tbsp

Olive Oil for the Dressing

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kcal)742 kcal

Energy (kJ)3103 kJ

Fat45.1 g

of which saturates16.3 g

Carbohydrate45.3 g

of which sugars15.7 g

Dietary Fibre3.1 g

Protein40.3 g

Salt4.9 g

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

Utensils

•Baking Tray

•Baking Paper

•Medium Bowl

•Pan

Instructions

Roast the Bacon 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 roasting, turn the potatoes and add the bacon lardons to the tray. Cook for the remaining time until. the lardons are golden. 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.

Dress to Impress

3

While everything roasts, halve the lemon, then squeeze the lemon juice (see ingredients for amount) into a medium bowl.

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 it colours 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.

Serve with the confit duck leg and caramelised apples, then spoon over the apple sauce from your pan to finish.

Enjoy!

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